This spicy Jamaican breakfast classic is made by quickly cooking beef liver in a pan with onion, fresh thyme, and Scotch bonnet pepper. Care is needed to keep the liver from becoming tough; proper timing prevents the outside from hardening.
Season the sliced beef liver with salt and black pepper.
Sauté the onion and Scotch bonnet pepper in olive oil for 8 minutes, until soft.
Add the liver to the pan with the fresh thyme. Cook for 4 minutes per side, keeping the center pink.
Transfer to a plate and serve hot.
Wear gloves when removing the Scotch bonnet seeds, and do not touch your eyes. Do not overcook the liver, or it will become tough and rubbery.
Ciğer 8 dakikada tam istediğim pembe kıvamda pişti, scotch bonnetin acısı da dengeliydi. Kahvaltı sofrasına enerji kattı.
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