Breakfast Socca with Lemon Ricotta, Sautéed Tomatoes, and Jammy Egg

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place an oven-safe skillet or small baking dish inside so it heats up while you prepare the batter.

2. 2

   In a bowl, whisk together the chickpea flour, warm water, 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and garlic powder until smooth. Let it rest for 10 minutes.

3. 3

   While the batter rests, cook the eggs in boiling water for 7 minutes so the yolks stay jammy. Transfer them immediately to cold water, peel carefully, and set aside.

4. 4

   In another bowl, mix the ricotta with the lemon zest, lemon juice, and a pinch of salt until creamy. Set aside.

5. 5

   Heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the cherry tomatoes with a pinch of salt and cook for 3 to 4 minutes, until softened and slightly juicy. Add the baby spinach and cook for 30 to 60 seconds, just until wilted. Remove from the heat.

6. 6

   Carefully remove the hot skillet from the oven, add a few drops of the remaining oil, and pour in the socca batter. Bake for 12 to 14 minutes at 220 °C / 425 °F, until set, golden around the edges, and slightly flexible in the center.

7. 7

   Spread the lemon ricotta over the warm socca. Spoon the sautéed tomatoes and spinach on top. Cut the eggs in half and arrange them over the surface.

8. 8

   Finish with the fresh chives, sweet paprika, and the remaining salt to taste. Serve immediately.