Prepare water to poach your eggs. Bring to a boil over high heat and add the vinegar and salt. Lower the heat to a simmer.

Crack each egg into separate small, shallow bowls. (You can add little lemon juice to the egg now for more successful poaching but not compulsory.)

Stir to create a vortex in the water and gently add eggs one at a time by lowering the bowl into the water in the center gently .

Cook for about 3 minutes for a soft yolk or about 4 to 5 minutes for a hard yolk. Place on a paper towel to drain excess water.

Put the yogurt in a bowl add salt and grate garlic and stir.

Add the butter to a small skillet over medium heat. Melt the butter and once heated turn off the gas and add chili flake and olive oil. The butter will turns a nice golden color.

Place eggs on top of the yogurt and pour the spiced butter on top of the eggs.

Garnish the eggs with dill or coriander and serve with nice toasted piece of bread.