In a bowl, combine the Greek yogurt, minced garlic, lemon juice, and salt. Whisk until smooth and creamy.

In a saucepan, bring water to a gentle simmer and add the white vinegar.

Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.

Use a slotted spoon to remove the eggs and place them on a paper towel to drain.

In a skillet, melt 2 tablespoons of butter over medium heat. Add paprika, red pepper flakes, and cumin. Stir for about 1 minute until fragrant.

Remove from heat and stir in the chopped dill.

Divide the yogurt mixture among serving bowls.

Top each bowl with a poached egg.

Drizzle the spiced butter over the eggs and garnish with additional dill and a pinch of salt.