Fill a small saucepan with water, bring to a gentle simmer, and add a teaspoon of vinegar. Use a thermometer if possible to keep the water around 85°C (185°F), ensuring gentle poaching.
Crack the eggs into small cups or bowls, one at a time, to keep them steady and prevent breaking whites.
Carefully slide each egg into the simmering water using a slotted spoon, keeping whites close together. Cook for about 3 to 4 minutes, until whites are just set and yolks are still runny.
While eggs cook, heat a teaspoon of olive oil in a small skillet over medium-low heat. Add smoked paprika and chili flakes, cooking for about 30 seconds until fragrant and smoky.
Stir in the Greek yogurt, mixing well to incorporate the spices. Warm it gently, stirring constantly, until it’s slightly bubbly around the edges. Squeeze in fresh lemon juice for brightness.
Using a slotted spoon, carefully lift each poached egg from the water, letting excess water drain off. Gently nestle the eggs into the warm yogurt sauce in the skillet.
Let the eggs sit in the sauce for about a minute to meld the flavors and warm through. Taste and adjust seasoning with salt and pepper as needed.
Sprinkle chopped fresh herbs over the top, drizzle with a little more olive oil if desired, and serve immediately while still warm and bubbling.
