Perfect poached eggs with spiced chickpeas & smothered pita chips from Cook This Book: Techniques That Teach and Recipes to Repeat (page 135) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lily_o1t41p on April 21, 2026

    Favorite recipe until I die

  • jd_z77v3u on January 23, 2026

    I like this recipe a lot but I use baharat instead of ras el hanout. turns out I dont really like ras el hanout that much. I didn't know until I tried this recipe (lol)

  • MonicaMadeIt on July 03, 2022

    The egg sieving technique didn't help us in terms of making poached eggs with whites that don't splay out. May have been operator error. The finished dish was dry and a little blah but our eggs were a bit overdone so lacked that jammy yolk to mix in with the chickpeas.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.