Spoon the yogurt into a small bowl then grate the garlic in.
Season with a pinch of salt then stir to combine.
In a small skillet or pan set over medium-high heat, melt the butter then add the chilli flakes and smoked paprika.
Cook for a minute until the butter is melted and foamy then remove from the heat.
In a separate pan, fry the eggs in a tablespoon of olive oil until done to your preference.
If poaching eggs, bring a small saucepan of water to a boil. Crack in fresh eggs and allow to poach to your preference. Remove the eggs from the water with a slotted spoon.
Divide the yogurt mixture between two serving bowls then add the eggs and drizzle over a few tablespoons of the spicy butter.
Garnish with chopped parsley and dill then serve immediately with pita bread or flatbread of your choice.