Greg DuPree
Hands-On Time
15 Mins
Total Time
20 Mins
4 servings

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.

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 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.

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