Finely chop fresh dill and mint leaves, then grate half a garlic clove. In a mixing bowl, combine these herbs and garlic with your yogurt, seasoning generously with salt and pepper. Mix thoroughly until smooth and creamy, then set aside.

Fill a deep pot with water and bring it to a gentle boil over medium heat. Add a splash of white wine vinegar to help the egg whites set. Create a gentle vortex in the water, then crack each egg into the center and poach for 2-3 minutes. Remove with a slotted spoon and keep warm.

In a small pan, melt unsalted butter over medium heat until bubbling. Add chili flakes and smoked paprika, stirring well. Cook for 1-2 minutes until fragrant.

To serve, spread yogurt mixture on a plate, place poached eggs on top, drizzle with spiced butter sauce, and garnish with herbs and black pepper.