Who knew there could possibly be such an attention-grabbing method to enliven the usual poached egg? This Turkish-inspired recipe options fried rounds of eggplant, gluten-free chickpea flour flatbread (socca), a herbed-yogurt sauce, and, after all, poached eggs. You find yourself with a high-protein, low-carb, and immensely flavorful breakfast, that actually would work simply in addition to a brunch or lunch. And even for those who’re not a poached egg sort of particular person, you’ll be able to skip all the opposite steps and simply make the socca to eat with hummus and avocado. All you want is the chickpea flour, salt, water, and olive oil to make these skinny, carb-free crepes.
