Preparation
- 1
Slice the two small white onions into thin rings.
- 2
Prepare the hummus by mixing it with beetroot juice and seasoning with cumin, pepper, and a splash of olive oil.
Flatbread with Beetroot Hummus, Fried Egg, Edamame, and Caramelized Onions
35 min·40 ViewsTranslated
This dish is a wonderful fusion of savory and sweet flavors, perfect for a quick lunch or a light dinner. The combination of creamy beetroot hummus, the fried egg, and the sweet-spicy caramelized onions on a crispy flatbread is simply irresistible. It's a modern take on classic spreads, gaining exciting texture and nutritional variety with the addition of crisp lettuce and fresh edamame beans. A true taste experience you'll love!
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
1,247kcal
2 Portions · 636 g
Protein
48 g
Carbohydrates
116 g
Fat
61 g
Fiber
19 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- Flatbreads2
- Hummus100 grams
- Beetroot juice20 milliliters
- Cumin½ teaspoon
- Black Pepper1 teaspoon
- Olive Oil2 tablespoons
- Arugula1 handful
- Eggs2
- Salt1 dash
- Edamame pod (frozen)150 grams
- white onions2
- Cane sugar½ teaspoon
Cooking
- 3
Heat some olive oil in a pan over medium heat. Add the sliced onions.
- 4
Sprinkle the cane sugar, a pinch of salt, pepper, and some cumin over the onions.
- 5
Caramelize the onions, stirring regularly (about every two minutes) for approx. 10-15 minutes, until they are soft and golden brown.
15 min - 6
Cook the frozen edamame pods in lightly salted water for 4 to 5 minutes until tender.
5 min - 7
Drain the edamame in a sieve. Don't rinse them with cold water. Squeeze the beans out of the pods.
- 8
Fry the fried eggs in a separate pan. Salt and pepper them to taste.
- 9
Briefly fry the flatbread on both sides over high heat until lightly browned and warm.
Arranging and Serving
- 10
Spread each warm flatbread with an approx. 0.5 cm thick layer of the prepared beetroot hummus.
- 11
Place the arugula or iceberg lettuce on top.
- 12
Place the fried egg on the lettuce.
- 13
Distribute the cooked edamame beans over the fried egg.
- 14
Finish the assembly with the caramelized onions.
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