Chicken liver with vegetables in Turkish

350 g chicken liver

5 eggs

1 tomato

1 onions

1 carrot

3 Art. l. vegetable oil

greens

salt

Cut the onions in half rings, rubbed on a fine grater carrots, connect, fry in butter.

Rinse well the liver, chopped into cubes, add to pan for vegetables, put on high heat while stirring until the color changes.

Diced tomatoes, add to the pan, stir, add salt and cook for 5 minutes.

Beat the eggs, salted, pour into the pan, cover, simmer until cooked all.

Before serving chicken liver with vegetables in Turkish cut into portions pieces, sprinkle with herbs.