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In a bowl, mix Greek yogurt, garlic, lemon juice, salt, and pepper. Spread the yogurt on the bottom of two shallow bowls and set aside.
In a small pan melt butter over medium heat. Add paprika, pepper flakes, salt, and pepper. Cook for a few seconds until fragrant. Remove from heat and set aside.
Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it’s simmering. Add a little splash of vinegar to the water. Crack an egg into a ¼ measuring cup. Lower the egg into the simmering water, gently easing it out of the cup. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
Place two poached eggs on top of each yogurt bowl. Spoon some of the chili butter on top. Garnish with fresh dill. Serve with warm pita or toasted baguette slices on the side, for dipping.