EGGS FOR EASTER

The snow came down again today. Wonderful at Easter. To bring a bit of sunshine in our lives I prepared a Turkish dish, Menemen which also fits in with Easter as it contains eggs. Is that a bit of a weak link? Ah well.
Basically, Menemen is just the thing when you want something quick, comforting and filling. Of course, it's good for me because it suits us all and I don't have to cook anything different for Tom, my vegetarian son.  Oh, and the aroma of coriander definitely brings a bit of warmth to the table on a snowy Easter Saturday.

WHAT YOU NEED
1 onion, thickly chopped
4 red and yellow peppers
2 red chillies, deseeded and finely chopped
400g can of chopped tomatoes
2 tbsp coriander, chopped
4 eggs
olive oil
150g Feta cheese, crumbled

WHAT YOU DO
Heat the oil in a large pan and fry the onions, peppers and chillies  over a medium heat until the onion is golden. Add tomatoes, and cook until the peppers are soft. Break the eggs on top and cook for 15 minutes until they are set. This takes around 15 minutes. Scatter the coriander and the feta cheese over the top. And serve.

You should really probably  flatbread with this dish. But after making the focaccia I decided to make Ciabatta. Mr Tucci didn't have a recipe for this so I found a blog. Have to say I am disappointed with the result. Looks OK but really lacking in the Ciabatta texture. Will try again another day and when I find it I will share.
On the cake front, I made brownies with a salted caramel sauce.  You can find in some shops, sea salt with vanilla added. I had some as a present and used it to  make the sauce.
Making caramel does scare me a little and I always end up with it slightly more overdone than I like. Anyway to do it
I put 150g of caster sugar in a saucepan and put it on a medium heat. Let it simmer and just give it the occasional stir to make sure all the sugar caramelises. At the same time I put 150ml of double cream in pan and slowly, slowly bring to just before boiling point.  When the sugar is a coppery colour, remove from the heat and add half the cream and the salt. It all goes very bubbly at this point. Wait for it to stop bubbling and then add the rest of the cream and 75g of unsalted butter. and give the mixture a good whisk to remove lumps. I then make up  Brownies using Nigella Lawson's Everyday Brownies recipe from Kitchen and before putting them in the oven pour over the salted caramel sauce. You can, of course, reheat the sauce and pour over the cooked brownies.