This is one of those great recipes to keep in your back pocket for simple weeknight dinners or elegant brunches shared with friends. It’s a lovely combination of flavors and textures and I adore the addition of farm fresh fried eggs. They add a richness to this recipe that takes it over the top.

If you haven’t experimented with chickpea flour yet than I highly recommend running to the grocery store and stocking up on some quickly. I’ve been using it quite a bit in my cooking and love the flavor and texture. These flatbreads (also known as socca) are a traditional dish from Nice, France. As with most traditional dishes there are dozens of ways to prepare it. I like to bake mine in the oven in cast iron skillets (I use a combination of small 6 inch skillets to bigger 8 and 10 inch skillets for different sizes). Many people prepare socca right on the stovetop using the same method as making pancakes. There really isn’t a wrong way to go about it so feel free to play around. You can make your socca as thin or thick as you’d like. For this recipe I made them slightly thicker so they could withstand the weight of the chickpeas and eggs. However, thin crust (like a crepe) would work just fine too. This is a “messy” meal so a fork and knife is definitely the way to tackle this however, I suppose if you make your crust on the thin side you could wrap these up like burritos. Be sure to have napkins near by though.

I hope you all enjoy these flatbreads as much as we do. Taylor was my taste tester as I was photographing this recipe and he had a hard time stopping before I was done snapping away! This is a new favorite dish for him and I’m excited to make it again next weekend. If you can’t fine chickpea flour at your local grocery store you can order it online. I like using Bob’s Red Mill brand.

If you’re preparing this for dinner I’d recommend serving these with your favorite beer, if this is a weekend brunch these would pair beautifully with a spicy Bloody Mary. Grab a fork, some napkins and dig in! Cheers.