In a medium bowl, combine 1 cup of yogurt with chopped dill, mint leaves, and minced garlic. Mix in salt and pepper to taste. Set aside to infuse flavors.

Boil water in a deep pot and add vinegar. Create a vortex and crack in the first egg. Cook for 2-3 minutes until white is set, yolk remains runny. Transfer with a slotted spoon and repeat.

Melt butter in a small saucepan over medium heat until bubbling. Stir in chili flakes and smoked paprika for 1-2 minutes until the butter is golden.

On a plate, spread the yogurt mixture. Place the poached eggs on top and drizzle with the spiced butter sauce.