A staple in the Middle East, labneh is yogurt that's strained to be as thick as cream cheese.
This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.
In a small bowl, toss onion with lime juice and a pinch of salt; let marinate. Spread yogurt on two plates. Set aside. Add butter and chile flakes to a large skillet over medium heat and melt until foamy. Crack eggs into skillet and fry until whites are set and yolks are runny, about 3 minutes. Slide eggs onto plate over yogurt and pour remaining chile butter over top. Top eggs with onion and mint leaves. Serve with toasted pita.