Finely chop fresh dill and mint, then crush half a garlic clove. In a medium bowl, combine these herbs with yogurt, seasoning the mixture with a pinch of salt and pepper. Mix well to ensure the flavors meld together.

In a deep pot, bring water to a gentle boil and add a splash of white vinegar. Create a slight whirlpool and gently crack in your first egg, allowing it to poach for about 2-3 minutes. Repeat with the second egg.

In a skillet over medium heat, melt unsalted butter and add chili flakes and smoked paprika. Stir continuously for about 1-2 minutes until the butter is fragrant and bubbly.

On a large plate, spread a thick layer of the herbed yogurt mixture. Nestle the poached eggs on top without slipping.

Drizzle the warm spiced butter generously over the poached eggs and sprinkle additional chopped herbs and black pepper for garnish.