Crack each egg into a small bowl, then pass through a fine mesh strainer to remove any thin egg whites.

Fill a wide pot with water and bring it to a boil. Lower the heat to a gentle simmer and add a splash of white vinegar.

Create a gentle whirlpool in the simmering water, then carefully slide each egg into the center. Cook for about 4 minutes until the whites are set but the yolks remain runny.

In a small pan, heat olive oil on medium-low. Add cumin seeds, smoked paprika, and red chili flakes, stirring for 30 seconds until fragrant.

Spread a generous layer of yogurt on a serving plate. Place poached eggs, then add chopped tomatoes and red onions. Drizzle the cumin chili oil over everything.