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🍽️ Flatbread Sandwich with Fried Egg and Chickpeas

373 kcal · 30 min · 4 servings

Ingredients

• 150 g Cocktail tomatoes
• 150 g Chickpeas
• 1 Onion
• 1 tsp Black cumin
• 4 tbsp Olive oil
• 2 tbsp fresh chopped mint
• 1 tbsp fresh chopped parsley
• Salt
• Curry powder
• Cayenne pepper
• 4 Eggs
• 1 Flatbread
• 1 Garlic clove
• 150 g Yogurt
• Lemon juice

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes in half.
3. 3. Pour the chickpeas into a sieve.
4. 4. Rinse the chickpeas under running water.
5. 5. Let the chickpeas drain well.
6. 6. Peel the onion.
7. 7. Finely chop the onion.
8. 8. Heat 2 tablespoons of oil in a pan.
9. 9. Add the chopped onion and black cumin to the hot pan.
10. 10. Sauté the onions until translucent.
11. 11. Add the halved tomatoes to the onion mixture.
12. 12. Add the drained chickpeas.
13. 13. Let the mixture simmer for about 10 minutes.
14. 14. Stir in the fresh herbs.
15. 15. Season the filling with salt.
16. 16. Season with curry powder.
17. 17. Season with cayenne pepper.
18. 18. Remove the pan from the heat.
19. 19. Set the filling aside.
20. 20. Fry the four eggs as sunny-side-up eggs in the remaining oil.
21. 21. Cut the flatbread horizontally in half.
22. 22. Cut each half into four equal pieces.
23. 23. Toast the bread slices briefly if you like.
24. 24. Peel the garlic clove.
25. 25. Finely chop the garlic.
26. 26. Mix the garlic with the yogurt.
27. 27. Season the yogurt mixture with salt.
28. 28. Season with lemon juice.
29. 29. Spread the yogurt mixture onto the bottom halves of the bread.
30. 30. Place the vegetable curry on top of the yogurt layer.
31. 31. Place the fried eggs on top of the curry.
32. 32. Cover the sandwiches with the top halves of the bread.

Nutrition per serving

• kcal: 373
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 36 g