Season the yogurt

• Mix the Greek yogurt with the grated garlic and salt in a bowl.
• Spread the seasoned yogurt over the base of two shallow bowls.

Poach the eggs

• Bring a saucepan of water to a gentle simmer and add the vinegar.
• Crack in the eggs and poach until the whites are set and the yolks still soft.
• Lift the eggs out with a slotted spoon and drain on kitchen paper.

Make the chili butter

• Melt the butter with the olive oil in a frying pan.
• Stir in the chili flakes and paprika and cook until fragrant and foaming.

Assemble and serve

• Set the poached eggs on the garlicky yogurt.
• Spoon the warm chili butter over the eggs.
• Scatter with fresh dill and serve with toasted sourdough bread.