Flatbread with Beetroot Hummus, Fried Egg, Edamame, and Caramelized Onions

Slice the two small white onions into thin rings.

Prepare the hummus by mixing it with beetroot juice and seasoning with cumin, pepper, and a splash of olive oil.

Heat some olive oil in a pan over medium heat. Add the sliced onions.

Sprinkle the cane sugar, a pinch of salt, pepper, and some cumin over the onions.

Caramelize the onions, stirring regularly (about every two minutes) for approx. 10-15 minutes, until they are soft and golden brown.

Cook the frozen edamame pods in lightly salted water for 4 to 5 minutes until tender.

Drain the edamame in a sieve. Don't rinse them with cold water. Squeeze the beans out of the pods.

Fry the fried eggs in a separate pan. Salt and pepper them to taste.

Briefly fry the flatbread on both sides over high heat until lightly browned and warm.

Spread each warm flatbread with an approx. 0.5 cm thick layer of the prepared beetroot hummus.

Place the arugula or iceberg lettuce on top.

Place the fried egg on the lettuce.

Distribute the cooked edamame beans over the fried egg.

Finish the assembly with the caramelized onions.