Wash and chop chives into small pieces; set aside.
½ small pkg chives
Peel and mince garlic; transfer to a medium bowl.
2 cloves garlic
Add yogurt to the bowl with the garlic and whisk to combine; set aside.
3 cups plain Greek yogurt
Combine butter, crushed red pepper, and paprika in a small saucepan over medium heat. Cook for 1-2 minutes until butter is melted and frothy; watch the butter carefully as it can burn easily. Remove from heat.
2 tbsp butter, unsalted
⅛ tsp crushed red pepper
½ tsp paprika
Preheat a large nonstick skillet over medium heat.
Toast the pita bread if desired, then slice into wedges.
4 whole grain pitas
Once the skillet is hot, add butter and swirl to coat the bottom. Gently crack eggs into the skillet and season with salt. Cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes.
4 tsp butter, unsalted
⅛ tsp salt
If necessary, return chili butter to the stove over low heat until melted and bubbly, about 30 seconds.
To serve, divide garlicky yogurt between bowls or plates. Place eggs on top of the yogurt, top with chives, and drizzle with warm chili butter just before serving. Enjoy with toasted pita bread for dipping!