In a mixing bowl, whisk together 1 cup plain yogurt and a pinch of salt until smooth.

Bring a medium saucepan of water to a gentle simmer over medium heat.

Crack each egg into a small bowl, then gently slide into simmering water and poach for 3–4 minutes until the whites are set and yolks remain runny.

Use a slotted spoon to remove the eggs from the water and let them drain briefly on a paper towel.

In a small skillet over medium heat, melt 2 tablespoons unsalted butter, add 1 teaspoon red pepper flakes, and cook for about 1 minute until fragrant.

Spread the seasoned yogurt mixture on a serving dish to form a base for the eggs.

Arrange the poached eggs on top of the yogurt bed.

Drizzle the warm spiced butter over the eggs and yogurt.

Garnish with fresh dill or mint and serve immediately, optionally with crusty bread for dipping.