Prepare the Yogurt Mixture:
Finely chop the dill and mint. Crush or grate the garlic clove and combine it with the yogurt. Season with salt and pepper to taste. Set the yogurt mixture aside.

Poach the Eggs:
Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar to the water. Create a vortex by stirring the water, then crack the egg into the middle of the vortex. Cook for 3 minutes for perfectly poached eggs with runny yolks.
Remove the poached egg with a slotted spoon and set it aside while you cook the second egg.

Make the Spiced Butter:
In a pan, melt the butter over medium heat. Once the butter starts to bubble, add the chili flakes and smoked paprika. Stir until the spices are well incorporated, creating the spiced butter.

Assemble the Dish:
Spread a thick layer of the garlicky yogurt mixture on a serving plate or small bowl.
Place the poached eggs on top of the yogurt base.
Drizzle the spiced butter over the eggs and yogurt. Garnish with additional fresh mint, dill, and black pepper before serving.