Kebda, or liver, is a popular breakfast food in Yemen. This version uses common ingredients, like onion, bell pepper and tomatoes. I used sheep liver, but you can also substitute with goat or beef if you like.

Ingredients

1 sheep liver, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tomato, chopped
1/2 cup tomato sauce
2-3 green chilis, or to taste
1 tsp. hawaij spice mix
3 cloves garlic, minced
2 tbsp. oil
1/4 tsp. salt, or to taste

How to make

1. Begin by frying the onions in oil over medium-high heat. When the onions start to brown, add the garlic and green chili. Cook for about 30 seconds until the garlic is fragrant.
2. Add in the chopped liver and brown this on all sides.
3. Add the tomato sauce, chopped tomatoes, hawaij, and salt. Mix together and cook until the liver is nearly cooked through, about 15-20 mins.
4. At the end, add in the green bell pepper and cook for a few minutes more, until the bell pepper is cooked through.
5. Serve with bread.

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