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In a bowl whisk together yogurt, garlic and salt. Set aside.
Pour 3 cups water into a small pot and bring to a simmer. Stir in vinegar.
Create a whirlpool with a whisk in the simmering water.
Carefully drop one of the eggs into the center of the whirlpool, cover with a lid and remove from heat. Allow egg to sit for 3 to 4 minutes or until whites have set but yolk is still runny.
Using a slotted spoon, transfer poached egg to a plate. Repeat steps 3 and 4 with remaining egg.
In a small pan, melt butter over medium heat. Add crushed pepper flakes, paprika and cumin and swirl pan to evenly mix spices into butter. Remove from heat.
Spoon yogurt into bowl and drizzle with butter sauce. Top with poached eggs. Spoon more butter mixture over eggs and top with fresh dill and more pepper flakes. Serve with crusty bread.