Finely chop the fresh dill and mint leaves. Crush or grate the garlic clove. Mix the herbs and garlic with the yogurt. Season with salt and pepper and set aside.

Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar, then create a swirling vortex by stirring. Crack an egg into the center of the vortex and poach for about 3 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and set aside. Repeat with the second egg.

In a pan, melt the butter over medium heat. When it starts to bubble, add the chili flakes and smoked paprika. Stir until the spices are well combined.

Spread a thick layer of the garlicky herb yogurt onto a serving plate or small bowl. Place the poached eggs on top.

Drizzle the spiced butter sauce evenly over the eggs and yogurt. Garnish with additional fresh mint, dill, and a sprinkle of black pepper. Serve immediately.