Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For a recipe to be good, it tells you how to get the intended meal on the table. But for a recipe to be great, it teaches you something that you can take away. This recipe fits the bill. You’ll make a chile butter that not only tastes delicious drizzled over poached eggs, yogurt, and pita, but would be equally at home stirred into pasta, drizzled onto store-bought hummus to fancy it up, or tossed with roasted vegetables. Plus, once you’ve got the hang of the method, you can experiment with different spice and flavor combinations.


Credit: Greg DuPree

Recipe Summary

15 mins
20 mins
4 servings


Ingredient Checklist


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

  • 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.

  • 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 remaining 4 eggs.

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

Nutrition Facts

484 calories; fat 26g; saturated fat 10.6g; cholesterol 403.2mg; carbohydrates 37.3g; sugars 3.7g; protein 24.2g; sodium 729.4mg; fiber 0.2g.