Smoke and season the yogurt

• Spoon the Greek yogurt into a bowl and smoke it with a smoking gun or a hot coal under a lid, then let it rest.
• Stir in the grated garlic and salt, then spread the 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 runny.
• Lift the eggs out with a slotted spoon and drain on paper.

Make the chili butter

• Melt the butter with the olive oil in a small pan.
• Add the chili flakes and smoked paprika and sizzle briefly until fragrant.

Assemble and serve

• Set the poached eggs on the smoked yogurt.
• Spoon the warm chili butter over the eggs and scatter with dill.
• Serve immediately with crusty bread for dipping.