Mix yogurt, garlic, lemon juice, lemon zest, and parsley.
Melt butter over medium-low heat.
Add paprika and chili flakes.
Cook 30–60 seconds until fragrant, then remove from heat.
Fry eggs to your preferred doneness.
Cover with a lid for 30–60 seconds so the tops gently set.
Spread yogurt onto a plate.
Place eggs on top.
Spoon over the paprika butter.
Serve with crusty bread.
