Mix the yogurt, garlic, and salt in a small bowl and set it aside.
Heat the olive oil and butter in a small pan, add the cayenne, and then set aside.
Boil the water in the deep pot. Add vinegar and salt to the pot.
Make a vortex stirring with a spoon to put the egg inside it, then put the egg into the pan.
Cook the egg for about 3-4 minutes, then remove the eggs from the water with a slotted spoon and place them on a plate lined with a paper towel.
Spread half of the yogurt mixture to the bottom of the serving plate. Transfer the eggs to the plate on top of the yogurt bed, and pour the remaining yogurt on the eggs.
Drizzle the cayenne sauce on top of your dish.
Serve immediately.
