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Recipe details
Warm Potato and Chickpea Salad with Burrata and Egg
A warm salad of tender potato, carrot, chickpeas, onion and chili, seasoned with lime and olive oil and topped with a halved egg and creamy burrata. Suitable for breakfast, brunch, lunch or dinner.
≈ 98 kcal/100 g · ≈ 278 kcal/serving
30 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw potato, peeled and cut into 1/2-inch cubes120 g
raw carrot, peeled and cut into 1/4-inch half-moons70 g
yellow onion, thinly sliced50 g
fresh red chili pepper, thinly sliced12 g
large egg, in shell50 g
burrata cheese60 g
fresh lime juice15 ml
cooked chickpeas, drained and rinsed80 g
olive oil15 ml
fine salt1 g
ground black pepper0.5 g
Cookware and utensils
small saucepan
skillet
mixing bowl
knife
cutting board
Directions
01
Place the potato and carrot in the saucepan, cover with water, and bring to a boil.
Products
raw potato, peeled and cut into 1/2-inch cubes — 120 g; raw carrot, peeled and cut into 1/4-inch half-moons — 70 g
Action
Boil
Time
8 min
Temperature
High heat
02
Add the egg to the boiling water and cook the vegetables and egg together.
Products
large egg, in shell — 50 g
Action
Cook
Time
7 min
Temperature
Gentle boil
03
Transfer the egg to cold water and cool it briefly.
Products
large egg, in shell — 50 g
Action
Cool
Time
2 min
Temperature
Cold water
04
Heat the olive oil in the skillet.
Products
olive oil — 15 ml
Action
Heat
Time
1 min
Temperature
Medium heat
05
Cook the onion and chili in the skillet until the onion softens.
Products
yellow onion, thinly sliced — 50 g; fresh red chili pepper, thinly sliced — 12 g
Action
Sauté
Time
4 min
Temperature
Medium heat
06
Add the cooked potato, carrot and chickpeas to the skillet and warm them through.
Products
raw potato, peeled and cut into 1/2-inch cubes — 120 g; raw carrot, peeled and cut into 1/4-inch half-moons — 70 g; cooked chickpeas, drained and rinsed — 80 g
Action
Warm
Time
3 min
Temperature
Medium heat
07
Stir the lime juice, salt and pepper into the skillet mixture.
Products
fresh lime juice — 15 ml; fine salt — 1 g; ground black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Off heat
08
Peel the egg and cut it in half.
Products
large egg, in shell — 50 g
Action
Cut
Time
1 min
Temperature
Safe internal temperature 160°F / 71°C
09
Top the warm salad with the egg and burrata.
Products
large egg, in shell — 50 g; burrata cheese — 60 g
Action
Assemble
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
