Finely chop fresh dill and mint leaves, then crush half a clove of garlic. In a mixing bowl, combine these ingredients with yogurt, adding salt and pepper to season. Mix until well incorporated, creating a creamy and fragrant base.

Fill a deep pot with water and bring it to a gentle boil over medium heat. Add a splash of white vinegar. Create a vortex in the water using a spoon and carefully crack one egg into the center. Poach for 2–3 minutes.

In a small pan, melt butter over medium heat until it begins to bubble gently. Stir in chili flakes and smoked paprika, mixing until the spices are aromatic. Remove from heat.

On a serving plate, spread a layer of the yogurt base, place the poached eggs on top, drizzle warm spiced butter over the eggs, and garnish with fresh herbs and a sprinkle of black pepper.