Whisk together the Greek yogurt, grated garlic, chopped dill, and mint in a small bowl.

Season the yogurt mixture with salt and pepper and set aside at room temperature.

Bring a saucepan of water to a boil, then reduce to a gentle simmer and add vinegar.

Crack an egg into a small bowl, create a gentle vortex in the water, and drop the egg in.

Allow the egg to cook until the whites are set and the yolk remains runny.

Remove the egg with a slotted spoon and repeat the process for the second egg.

Melt the butter in a small skillet until it bubbles, then stir in chili flakes and smoked paprika.

Let the spices bloom in the butter for a short time until the oil turns a deep red.

Spread the herbed yogurt onto a plate, place the poached eggs on top, and drizzle with the warm chili butter.