In a medium bowl, combine labneh with one minced garlic clove and a pinch of salt. Mix thoroughly until smooth and creamy.

Fill a medium saucepan with water and bring it to a gentle simmer. Carefully crack the eggs into the simmering water, poaching them for about 3-5 minutes.

While the eggs are poaching, slice a handful of cherry tomatoes in half and chop a mix of fresh herbs.

In a small frying pan, heat olive oil over low heat. Add red pepper flakes and let them infuse for about 1-2 minutes.

Spread an even layer of yogurt sauce in a serving bowl and top with poached eggs, halved tomatoes, and herbs. Optionally, sprinkle feta cheese on top.

Serve immediately while warm, pairing with warm flatbread or pita.