If you’re not on the socca train yet, you should grab a ticket this week and get on it. It’s so easy to make, and incredibly tasty in many, many forms.
I’d say socca is akin to pizza crust – only full or protein and nourishment and a little more flavor. Really, you can add any toppings of your desire, including the classic tomato, basil, mozzarella trio that makes a good slice of ‘za. You can get fancy, like in this roasted carrot rendition. Or you can keep it fairly simple like this breakfast version below. And unlike pizza crust, it takes just a handful of minutes to whip up, no rolling pin needed.
Note – if you’re going to grab a ticket for the breakfast route, go for the savory option vs. taking a ride down a sweet socca road. I’ve tried to turn socca batter into blueberry pancakes, and it’s the first time socca’s failed me. Although, I must say, I haven’t totally given up on it in a sweeter form just yet. Future experiments are certainly to be had, and if you find a creation that works, by all means, please share!
As far as savory goes, this is a combination that works. Eggs, greens, and the last of summer’s tomatoes get piled onto a warm, nutty socca canvas. You could add a sprinkle of Parm on top, but it doesn’t even need it. If you’re seeking for more, serve it with a side of sweet potato hash, and a steaming cup of coffee. Magic.
- For the Socca:
- 1 cup chickpea flour
- 1 cup water
- 1 1/2 Tbsp. olive oil
- 1/4 tsp. oregano
- 1/2 tsp. salt
- For the Topping:
- 1 Tbsp. olive oil
- 1 red onion, diced
- 1/2 jalapeno, minced
- 1 lg. tomato, chopped
- 1/2 tsp. thyme
- 1 small bunch of swiss chard or other young greens, chopped
- 2 eggs
- Salt and pepper, to season
- Whisk all of the socca ingredients in a bowl, and set aside.
- Preheat the oven to 400F. While oven is preheating, chop the veggies for the topping. Then, place a 10-inch cast iron skillet in the oven for 5 minutes until hot. Remove from oven, lightly grease with oil, and then pour socca batter into the pan. Bake 8-10 minutes, until socca nears golden brown and middle is firm. Remove from oven and set aside.
- Heat 1 Tbsp. olive oil in a saute pan. Add onion and jalapeno, and cook until onion edges begin to brown. Add tomatoes, thyme and swiss chard. Sprinkle pan with salt, to season. Continue to saute 8-10 minutes, or until greens are tender. While they cook, poach or fry both eggs over-easy with a sprinkle of salt and pepper.
- When topping components are cooked, place socca on a plate. Spread swiss chard across the socca, and place the eggs on top. Serve.