Poached Eggs With Chile Butter and Yogurt

Hands-On Time:15 Mins

Total Time: 20 Mins

Yield: 4 servings


1 cup full-fat Greek yogurt
2 teaspoons chopped fresh dill, plus sprigs for serving
1 small garlic clove
finely chopped Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
2 teaspoons sesame seeds
½ teaspoon red pepper flakes
Flaky sea salt
4 pitas
1 tablespoon olive oil
8 large eggs
Fresh mint leaves, for serving

How to Make It

Step 1

Preheat oven to 350°F. Mix yogurt, dill, garlic, ¼ teaspoon kosher salt, and several grinds of pepper in a small bowl.

Step 2

Melt butter in a small skillet over medium-low. Add sesame seeds, red pepper flakes, and a pinch of flaky salt; cook until fragrant, about 2 minutes. Remove from heat. Place pitas on a baking sheet, brush both sides with oil, and season with a pinch each kosher salt and pepper. Bake until puffed and warm, about 5 minutes.

Step 3

Meanwhile, bring 2 inches of water to a gentle simmer in a large skillet. Crack 4 eggs into skillet and poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, carefully transfer cooked eggs to paper towels to drain. Repeat with the remaining 4 eggs.

Step 4

Arrange pitas on serving plates. Top with yogurt, eggs, chile butter, dill sprigs, mint, and a pinch of flaky salt.