In a mixing bowl, combine chopped fresh dill, mint leaves, and minced garlic with the yogurt. Season with salt and pepper to taste, mixing until well-blended. Set aside.

Fill a deep pot with water and bring it to a gentle boil. Add the vinegar and stir gently to create a vortex.

Crack each egg into a small bowl before gently pouring it into the swirling vortex of water. Cook for 2-3 minutes until the egg whites are set.

In a small pan, melt the butter over medium heat and stir in chili flakes and smoked paprika. Let it mingle for about a minute until fragrant.

On a serving plate, spread a layer of herbed yogurt as the base. Place the poached eggs on top and drizzle the spiced butter over the eggs.

Garnish with extra fresh herbs and a sprinkle of black pepper. Serve immediately with crusty bread or pita.