Poach the eggs: Bring a pot of water to a simmer and add a splash of vinegar (optional). Gently crack the eggs into the water and poach for 3-4 minutes, or until the whites are set and the yolks are runny. Remove the eggs with a slotted spoon.

1. Prepare the yogurt: Place the Greek yogurt in a bowl, add a pinch of salt, and stir until smooth. Optionally, add lemon juice for extra tang.
2. Make the spiced butter: In a skillet, heat olive oil or butter over medium heat. Add paprika, cumin, and red pepper flakes. Cook for 1-2 minutes, ensuring the spices infuse the butter.
3. Assemble the dish: Spoon the yogurt into a plate or shallow bowl. Place the poached eggs on top, then drizzle the spiced butter sauce over the eggs and yogurt. Season with salt and pepper.
4. Garnish with fresh herbs and serve with warm pita or crusty bread for dipping.