Chickpea Socca with Cherry Tomato, Soft-Boiled Egg, & Mesclun Greens

gluten-free & dairy-free

Ingredients

1 cup chickpea & fava bean flour
1 cup lukewarm water
4-6 tablespoons olive oil
2 shallots, roughly chopped
2-3 sprigs of thyme
3 tablespoons fennel fronds, roughly chopped
1 lemon, zest + juice
1 teaspoon sea salt
2 handfuls of mesclun greens
4 oz. heirloom cherry tomatoes, halved
Freshly ground pepper, to taste

Instructions

1. Preheat oven to 450 degrees. In a small mixing bowl, whisk together flour and lukewarm water until smooth without lumps. Mix in shallots, thyme, fennel fronds, salt, lemon zest + 1/2 lemon, juiced. Stir in 4 tablespoons of olive oil & set aside.
2. Using individual ramekins or a cast-iron skillet, use the remaining olive oil to generously grease baking dish. Add to the oven to “preheat” the baking dish for 5-7 minutes. Remove from oven, and pour in batter evenly. Top with flaky sea salt & freshly ground pepper. Bake for 11-13 minutes or until edges are browned & crisp. Set aside to cool for 10 minutes.
3. Prepare a small bowl with ice water. In a medium saucepan, bring 4-5 cups of water to a boil. Once boiling, carefully add eggs (making sure they are completely covered with water), then boil for exactly six minutes. Remove from heat and add to a ice bath. Then, carefully shell the eggs gently.
4. To serve, top the socca with mesclun greens, soft-boiled egg, and heirloom tomatoes. Season with sea salt and pepper, then drizzle with olive oil & the juice of the other lemon half. Serve immediately!