In a mixing bowl, combine Turkish or Greek yogurt with dill, mint leaves, and garlic. Season with salt and pepper. Stir and let sit for 5 minutes.

In a medium saucepan, bring water with vinegar to a gentle boil. Create a vortex and poach the eggs for 2-3 minutes.

In a small skillet, melt butter over medium heat. Stir in chili flakes and cook for 1-2 minutes until fragrant.

On a large plate, spread a layer of the yogurt mixture and place poached eggs on top.

Drizzle the spiced butter sauce over the eggs and serve immediately with crusty bread.