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Boil the eggs for 8 minutes in a pan of simmering water. Pop into a bowl of tap water to cool slightly before you peel them. Tap the fatter ends with a spoon to crack the shell before you leave them to cool. Leave for a few minute and then peel and cut in half.
Place a bowl above the hot water in the egg pan. Tip some water out if you need to. Pop in the yogurt, garlic and salt and stir together. Leave to warm up a little whilst you peel the eggs.
Melt the butter together with the Turkish pepper flakes and a pinch of salt.
To serve, divide the yogurt between 2 serving bowls and top with the eggs. Drizzle over the butter and garnish with a little dill. Serve immediately with plenty of bread.