In a small bowl, combine 1/2 cup plain Greek yogurt, 1 clove garlic (finely minced or crushed), and 1 tsp olive oil. Stir until smooth, then spread the yogurt evenly on your serving plate to create a creamy bed. Set aside.

In a small frying pan, melt 3 1/2 tbsp unsalted butter over low–medium heat. Add 1/4 tsp sweet (or smoked) paprika and 1 pinch red chili flakes. Stir occasionally until the butter turns golden and becomes fragrant—watch carefully to avoid burning. Remove the pan from the heat and set the chili butter aside.

Fill a medium pot with 2–3 inches of water and bring it to a gentle simmer. Add 2 tbsp white vinegar to the simmering water.

Crack each of the 2 large eggs into separate small bowls or ramekins.

Using a spoon, stir the simmering water gently to create a slight vortex. Slide one egg at a time from its bowl into the water. Poach each egg for 3–4 minutes, until the whites are set but the yolks remain soft.

Use a slotted spoon to lift each poached egg from the water and let it drain briefly on a paper towel. Trim any wispy whites if desired.

Place the poached eggs on top of the yogurt bed. Drizzle the reserved chili butter over the eggs and yogurt. Sprinkle 2 tbsp fresh parsley (finely chopped) over the top, and season with a pinch of salt and a pinch of cracked pepper to taste.

Serve immediately.