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Socca With Poached Eggs, Roasted Tomatoes, And Fresh Basil
1 hr (including batter resting time) prep time
10 min cook time
8servings
Recipe by
Katie Cavuto
Source
Whole Cooking and Nutrition
Photo by
Renee Comet
How to Make Socca With Poached Eggs, Roasted Tomatoes, And Fresh Basil
Socca, also known as farinata, is a thin chickpea flour pancake commonly found in both Italian and French cuisines. In this recipe, Katie Cavuto tops wedges of the warm chickpea crepe with roasted tomatoes, poached eggs, and fresh basil. For an easy, make-ahead brunch or weekday breakfast, make the batter and poach the eggs the night before. To store the poached eggs overnight, plunge them into an airtight container filled with cold water and place them in the fridge.
1 hr (including batter resting time) prep time
10 min cook time
8servings
1 slice of socca, 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons basil
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Step-By-Step Instructions:
- Place a 10-inch cast-iron skillet about 12 inches from your oven’s heating element and set the oven to “Broil.”
- In a small bowl, whisk together chickpea flour, cumin, and salt. Slowly stream in water, whisking quickly to eliminate lumps, then stir in 1 tablespoon of the olive oil. Cover the bowl and set aside for at least 15 minutes. (Or store it in the refrigerator for up to 12 hours.) The batter should be a thin, pancake batter–like consistency.
- After the batter has rested, carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of olive oil to the skillet and pour in the socca batter. Broil for 8–10 minutes, or until the edges of the socca are browned and the center is set.
- Meanwhile, set a metal strainer in the bottom of a large pot, fill the pot 2/3 full with water, and add the vinegar. Crack each egg into a small prep bowl. Place the pot over medium-high heat and bring the vinegar and water to a simmer. Using a long-handled spoon, stir the water in a wide, circular motion to create a whirlpool. Quickly, while the whirlpool is still going, slide in the eggs, one by one. Once all the eggs are in the water, poach them without stirring until the whites are set and the yolks are no longer runny, about 4–6 minutes. Using tongs, carefully lift the strainer out of the water with the eggs.
- Remove socca from the oven and cut it into 8 wedges. To serve, place a socca wedge on each of 8 plates and top each serving with 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons chopped basil. Season servings with pepper.
Nutrition facts
8 Servings
-
Serving Size
1 slice of socca, 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons basil
- Amount per serving Calories 170
-
Total Fat
11g
- Saturated Fat 2.4g
- Trans Fats 0g
- Cholesterol 185mg
- Sodium 220mg
-
Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 9g
- Potassium 290mg
- Phosphorous 150mg
Ingredients
chickpea flour
1 cup
cumin
1/2 tsp
fine sea salt
1/4 tsp
warm water
1 cup
Extra Virgin Olive Oil (divided)
2 tbsp
white wine vinegar
1 tbsp
large eggs
8
fire-roasted tomatoes
1 cup
fresh basil (chopped)
1 cup
freshly ground black pepper
1/4 tsp
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