Finely chop a handful of fresh dill and mint, crush or grate half a clove of garlic. In a medium bowl, combine these herbs and garlic with one cup of yogurt, seasoning it with salt and black pepper to taste. Mix thoroughly and set aside.

Fill a deep pot with water and bring it to a gentle boil over medium-high heat. Add one tablespoon of vinegar. Stir the water to create a gentle vortex, then crack two fresh eggs into the center. Poach for about 2-3 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.

In a small skillet, melt 2 ounces of unsalted butter over medium heat until it starts to bubble. Stir in one teaspoon of chili flakes and 0.5 teaspoon of smoked paprika, mixing well. Allow to sizzle for a minute, then remove from heat.

Spread the herbed yogurt on a plate, place poached eggs on top, drizzle with the spiced butter, and garnish with extra mint, dill, and black pepper.