SERVES 4
Olive oil, for frying 500g tub chicken livers, defrosted and cleaned Salt and pepper 1 onion, sliced 2 garlic cloves, 2,5ml (½ tsp) peri-peri spice ½ × 410g tin tomato purée 250ml (1 cup) plain yoghurt 30ml (2 Tbsp) sweet chilli sauce Handful parsley, chopped (optional) 4 eggs 1 small French loaf, sliced and toasted
