|1 cup||Plain Wallaby Organic Greek Yogurt|
|2 large cloves||Garlic, pressed|
|¼ cup (1/5 stick)||Unsalted butter |
|12||Fresh sage leaves|
|½ teaspoon ||Paprika|
|¼ teaspoon||Dried crushed red pepper, optional|
|1 tablespoon||Distilled white vinegar|
Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Spread mixture equally on 4 plates.
Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes.
Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
Warm pita bread.
Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.