Finely chop fresh dill and mint leaves while crushing or grating half a garlic clove. In a bowl, mix these with creamy yogurt, and then season everything with salt and pepper to taste. Set the mixture aside.

Fill a deep pot with water, bringing it to a rolling boil over medium-high heat. Add a splash of vinegar, create a gentle vortex using a spoon, then crack the fresh eggs into the whirlpool and poach for about 2-3 minutes.

In a small saucepan over medium heat, melt unsalted butter until it starts to bubble. Add chili flakes and smoked paprika, stirring for about a minute until fragrant.

On a serving plate, spread the herbed yogurt mixture generously, gently place the poached eggs atop, drizzle the warm spiced butter sauce over the eggs, and finish with scattered fresh herbs.