Add the yogurt, grated garlic, and salt to a plate or shallow bowl. If using dill, you can add it at this point. Mix well and set aside while you poach the eggs.

For the poached eggs: Fill a saucepan with about 3 inches of water and bring it to a gentle simmer (you want small bubbles, not a full boil). Crack each egg into a small fine-mesh strainer set over a bowl. Let the loose, watery part of the egg white drain off. Transfer the egg to a small bowl. Lower the bowl close to the surface of the water and gently slide the egg in. Leave it undisturbed for 2–3 minutes, or until the white is set and the yolk remains soft. Remove the egg with a slotted spoon and drain on a paper towel.

For the spiced butter: In a small pan, melt the butter over medium heat. Once melted, add the sweet paprika and chili flakes. Let them sizzle for a few seconds, then remove from heat.

Gently place the poached eggs on top of the yogurt mixture. Drizzle with the warm spiced butter. Sprinkle with fresh dill (or other herbs) and a few extra chili flakes, if desired.

Serve immediately with toasted sourdough or other crusty bread. Enjoy!