Finely grate garlic cloves into a paste and mix in with yogurt and dill. Set aside.

Poach 2 eggs.

Meanwhile, In a small pan, heat butter on medium heat until slightly browned. Add paprika, chili powder, and red pepper flakes, cook for another minute, and pour most of it into a bowl and set aside (keep a bit in the pan).

In that same pan, coat a few slices of bread with the remaining butter and toast in the pan on both sides until golden and crispy. Set aside and lightly toast the pine nuts in that pan, making sure they don’t burn.

Now, spoon the garlic-dill-yogurt onto a plate, add the poached egg in the middle, drizzle over some of the browned chili butter, and sprinkle with chives, black pepper, and pine nuts.

Cut open the poached eggs, letting the yolk spill into the yogurt, and serve with your toasted bread.