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Ambassador [Associate]
Ambassador [Associate]
  • 432 calories
  • 20 min
  • 4 servings


  • ½ small pkg chives
  • 4 eggs
  • 2 cloves garlic
  • 3 cups plain Greek yogurt
  • 4 whole grain pitas
  • butter, unsalted
  • crushed red pepper
  • paprika
  • salt


  1. Wash and chop chives into small pieces; set aside.
    • ½ small pkg chives
  2. Peel and mince garlic; transfer to a medium bowl.
    • 2 cloves garlic
  3. Add yogurt to the bowl with the garlic and whisk to combine; set aside.
    • 3 cups plain Greek yogurt
  4. 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
  5. Preheat a large nonstick skillet over medium heat.
  6. Toast the pita bread if desired, then slice into wedges.
    • 4 whole grain pitas
  7. 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
    • 4 eggs
    • ⅛ tsp salt
  8. If necessary, return chili butter to the stove over low heat until melted and bubbly, about 30 seconds.
  9. 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!

Nutrition per Serving

Net Carbs


  • chef's knife
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • small saucepan
  • spatula
  • toaster (optional)
  • whisk or fork