Method
In a pot, heat up water for the eggs.
While water is heating, mix together Greek yogurt, garlic, chopped dill, and salt to taste.
Once water is gently simmering, poach or soft-boil (6.5mins) eggs.
As eggs are cooking, spoon yogurt into four bowls, creating a divet for eggs to go into in center of the yogurt.
Once eggs are finished cooking, dry the poached eggs on towels or cool and peel soft-boiled eggs. Plate two in each bowl over yogurt, sprinkling with flaky salt if desired.
Meanwhile, heat 2 tablespoons of butter or oil in a skillet over medium heat. Once heated, mix in Tomato Achaar and immediately spoon over eggs, distributing evenly.
Top with fresh dill fronds. Serve with flatbread or toast!