Finely chop a handful of fresh dill and mint leaves, then crush one garlic clove using a microplane. In a medium bowl, combine the yogurt with the chopped herbs and garlic, seasoning with salt and pepper. Mix thoroughly and set aside.

In a deep pot, bring water to a gentle boil with a splash of vinegar. Once boiling, reduce heat to a simmer, create a gentle vortex, and crack each egg into the swirling water. Poach for about 2-3 minutes until the whites are firm but the yolk remains runny. Carefully remove the eggs with a slotted spoon.

In a small skillet, melt the butter over medium heat until bubbling. Stir in chili flakes and smoked paprika, allowing the spices to bloom for about 30 seconds. Remove from heat.

Spread the herbed yogurt onto a serving plate. Place the poached eggs on top, drizzle with the spiced butter, and finish with fresh herbs and a touch of black pepper.