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Combine the butter, cumin, smoked paprika and cayenne in a small bowl. Microwave until melted and stir to combine. Set aside.
In another bowl, mix together the Greek yoghurt, garlic, salt and pepper.
Bring a saucepan of water to a gentle simmer and add a splash of white vinegar. Poach the eggs for around 4 minutes, or until the whites are set and the yolks are still runny.
Spread the garlic yoghurt onto a plate or shallow bowl. Top with the poached eggs, drizzle generously with the chilli butter and finish with fresh dill and pickled red onion.
Serve immediately with warm buttered toast for dipping.