Roasted Asparagus and Poached Egg Socca

The perfect brunch meal! Filling, delicious and nutritious.

Roasted Asparagus:

recipe from New York Times:


  • 2 pounds thick asparagus, woody ends snapped off
  • 2 teaspoons extra virgin olive oil
  • salt, freshly ground pepper
  • 1 teaspoon fresh thyme leaves (optional)
  • fresh lemon juice (optional)


  1. Preheat oven to 400 degrees. Oil a baking sheet large enough to hold the asparagus in one layer. Place asparagus in the dish, toss with olive oil, salt and pepper.
  2. Place in oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
  3. Remove from the heat, toss with the thyme and season with lemon juice if desired.


Recipe from the Cutting Veg, seasonings adjusted based on my preferences.



  1. Preheat oven to a broil
  2. Heat 10 to 12 inch Pan to heat in oven (if you have cast iron, this works well)
  3. Meanwhile in a bowl, whisk together chickpea flour, salt,  pepper, water, garlic, basil rosemary, and 1/2 tbsp olive oil. Allow to rest for 10-15 minutes to minimize air bubbles.
  4. Take the pan out of the oven and coat with 1/2 tbsp olive oil. Pour socca batter and tilt the pan to coat evenly. Once you have it evenly coated, place the pan under the broiler for about 5-7  minutes, or until the socca is golden and browned along the edges. Top half of the socca with roasted asparagus, sauteed spinach (put spinach on pan with oil spray, cook until spinach is wilted), and a poached egg. Top the other half with labaneh or greek yogurt, zaatar seasoning, and olive oil.
  5. Enjoy and let me know if you #ahavabite by commenting on this post or tagging me on instagram.


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