Socca has been a staple in my house for years because it is the most delicious (and nutritious) meal ever! Whether it’s for breakfast, lunch or dinner, socca is perfect anytime of day. For mornings, it’s an amazing savory idea – similar to a frittata and just as satisfying. Plus, it’s the easiest and quickest recipe ever. I promise, this recipe will become an essential part of your recipe repertoire.
gluten-free & dairy-free
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
- 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.
- 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.
- 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.
- 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!
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