Who would have thought there could be such an interesting way to spice up the usual poached egg? This Turkish-inspired recipe features fried eggplant, gluten-free chickpea flour flatbread (socca), a herb and yogurt sauce and of course poached eggs. In the end, you end up with a high protein, low carbohydrate, and immensely tasty breakfast that would really work just as well as a brunch or lunch. And even if you’re not your poached egg type, you can skip all the other steps and just make the socca with hummus and avocado. All you need is chickpea flour, salt, water, and olive oil to make these thin, carbohydrate-free crpes.
