Season the yogurt

• Mix the Greek yogurt with the grated garlic and a pinch of salt.
• Whisk until smooth and set aside at room temperature.

Poach the eggs

• Bring a saucepan of water to a gentle simmer and add the vinegar and salt.
• Crack the eggs into the water and poach until the whites are set and the yolks still runny, about 3 min.
• 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 over medium heat.
• Stir in the chili flakes and paprika and cook until fragrant and foaming, about 1 min.

Assemble and serve

• Spread the garlicky yogurt over plates, making a well in the center.
• Place the poached eggs on top and spoon the chili butter over them.
• Finish with black pepper and chopped dill and serve immediately.