In a bowl, mix Greek yogurt, crushed garlic, salt, and chopped dill.

Stir well until smooth and set aside. This will be the creamy, tangy base for your poached eggs.

Melt butter in a small pan over low heat.

Add chili flakes and paprika, stirring until the mixture sizzles and becomes fragrant.

Remove from heat and set aside.

Fill a deep, wide pot with water and bring it to a boil.

Add ½ teaspoon vinegar to help the eggs hold their shape.

Crack each egg into a small fine-mesh sieve over a bowl to drain excess liquid (this helps prevent wispy egg whites).

Reduce the heat to low and stir the water in one direction to create a gentle vortex.

Carefully drop the egg into the center of the swirl and let it cook for 2-3 minutes until the whites are set but the yolk remains soft.

Remove with a slotted spoon and place on a paper towel to drain excess water.

Spread the garlic yogurt onto a plate.

Gently place the poached eggs over the yogurt.

Drizzle generously with the warm chili butter.

Garnish with more fresh dill.

Serve immediately with warm bread to scoop up all the delicious flavors!