Free Recipe: Poached Egg with Chickpeas & Dukkah

Nutrition // Chantelle Curtis-Latchford

Try this delicious twist on classic poached eggs for brunch!

  • 2 serves
  • 10 min prep time
  • 5 min cooking
  • 316 cal/serve


  • 1 teaspoons white vinegar (5g)
  • 2 cage free eggs (118g)
  • 150g canned chickpeas, rinsed & drained
  • 2 slices wholegrain bread (80g), toasted
  • 1 tomato (167g), slice
  • 50g baby spinach
  • 2 teaspoons dukkah (6g)
  • 20g low fat feta, crumbled


1. Bring a medium saucepan of water to a simmer and add vinegar. Crack an egg into a small bowl. Stir water to create a whirlpool, and slide egg gently into water. Repeat with other egg. Simmer for 2 minutes for a soft yolk, or until done to your liking. Use a slotted spoon to lift out.
2. Meanwhile, use the back of a fork to coarsely mash chickpeas.
3. Divide toast between serving plates and spread with chickpeas. Top each with tomato, spinach and a poached egg. Scatter dukkah and feta over. Season with freshly ground black pepper to serve.

Mish Tips

  • You can replace the poached egg with a fried egg if you prefer, using a little olive oil spray and a non-stick pan.
  • Dukkah is an Egyptian spice mix of dried herbs, sesame seeds, nuts and spices. Look for it in the spice section of your supermarket. If unable to find, substitute with 1 teaspoon sesame seeds combined with 1/2 teaspoon ground cumin and a pinch of paprika.