Sautéed Liver (for Ayer Mit Tziibel)

A classic side dish for the Shabbos Day meal. Background: Ayer mit tziibel — eggs with onions — is a traditional Shabbos dish made with hard-boiled eggs, fresh onions, oil, salt, and pepper. Some families add sautéed liver on the side to give the dish extra flavor and depth. ⸻ Ingredients: • 2 medium onions • 200 grams kosher liver • 1 teaspoon salt • 1 heaping teaspoon paprika • ¼ teaspoon black pepper • 2–3 tablespoons oil (for sautéing) ⸻ Instructions: 1. Prepare the onions: Peel and thinly slice the onions. 2. Sauté: In a frying pan over medium-high heat, heat the oil and sauté the onions until golden and soft. This can take about 10–12 minutes. Stir occasionally so they don’t burn. 3. Add the liver: Once the onions are almost done, add the chopped liver. Stir the liver in gently. 4. Season: Add salt, paprika, and black pepper. Mix everything well and let it cook together for just 1–2–3 minutes. Do not overcook, as the liver will dry out. 5. Serve: Serve warm or at room temperature on the side of your ayer mit tziibel. It adds a savory, rich twist to this humble Shabbos classic.