Savory Berbere Spiced Pumpkin Socca (With Or Without A Poached Egg On Top)

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   ["Socca Batter:

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   All socca recipes say to make the batter hours or 1 day ahead. I never make it ahead and it comes out great. Mix all ingredients EXCEPT oil, pepper and poached eggs in a bowl until well incorporated. YOu can add a little oil to the batter but its not necessary. Batter consistency should be pretty thick.", "Preheat broiler to 500. Leave on broil setting at 500, add empty 8-10"" round cast iron skillet in middle rack of oven for about 5-10 minutes to get it very hot (if not it will stick). Then, add the oil and heat 2 minutes (and be ready to pour in the batter). Pour batter in center of skillet and carefully smooth it out to a flat pancake about 1/4"" thick with the back of a spoon. You may have a little batter left over. Leave in oven about 20 minutes or until edges are very browned. Let sit undisturbed for 3 minutes. Don't try to cut or remove it right away, it will be too pliable and stick to the bottom. Carefully remove the socca w a spatula, try to get the spatula all the way under the socca so you get the crispy bottom onto your plate. Sprinkle w sea salt and black pepper. Cut into quarters and enjoy. Top with runny poached egg for a non vegetarian option. Or top with cheese and broil a couple minutes longer."]

* Per serving · 4 servings · Values may vary.

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