In a medium bowl, combine the Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Stir well until smooth and set aside at room temperature.

Bring a medium saucepan of water to a gentle simmer. Add a pinch of salt. Crack each egg into a small bowl or strainer to drain excess egg whites, ensuring a neater poached egg. Swirl the simmering water gently with a spoon, then carefully slide the egg into the center of the pot. Cook for 2–3 minutes until the whites are just set, but the yolk remains soft. Remove with a slotted spoon and set aside. Repeat with the second egg.

In a small saucepan, melt the butter over medium heat. Once melted, stir in the chili flakes and smoked paprika (or Aleppo pepper). Let the butter bubble for about 1 minute, infusing with the spices, then remove from heat.

Spread the garlic yogurt mixture onto a serving plate or shallow bowl. Gently place the poached eggs on top of the yogurt. Drizzle generously with the spiced butter, making sure to get those crispy chili flakes on top. Garnish with fresh parsley and a sprinkle of flaky sea salt.

Serve immediately with toasted bread to dip into the creamy yogurt and runny egg yolk. Enjoy!