Gather all your equipment: small saucepan, non-stick skillet, whisk, spatula, lid or plate, and a knife with cutting board.
Heat the small saucepan over low-medium heat and add a tablespoon of olive oil. Let it shimmer gently, filling your kitchen with a warm, fruity aroma.
Add the minced garlic to the oil and cook for about 30 seconds until fragrant; it should smell pungent and inviting, but avoid browning it to prevent bitterness.
Stir in the cumin and paprika, toast for about 30 seconds until fragrant and slightly darker in color—this releases their essential oils and deepens flavor.
Reduce the heat to low and gently whisk in the Greek yogurt until smooth and warm, creating a silky, slightly steaming sauce that coats the back of your spoon.
Crack the eggs directly into the warm yogurt sauce, spacing them out evenly. Cover with a lid or plate and cook for 3-4 minutes until the whites are set but yolks remain soft and runny.
While the eggs finish cooking, squeeze fresh lemon juice over the sauce and eggs to add brightness and balance the richness.
Remove from heat and drizzle with a little more olive oil. Sprinkle chili flakes if you like some heat and visual flair.
Let the dish rest for a moment, then gently scoop the creamy yogurt with the softly cooked eggs onto slices of warm bread or toast.
Enjoy immediately while the yolks are still runny and the flavors are fresh—this dish is at its best right after cooking.
