Let's cook.
Heat olive oil in a medium non-stick skillet over medium heat.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Crack the eggs directly into the skillet, spacing them out. Cook for 3-4 minutes until the whites are set and the yolks are still runny, or to your preferred doneness.
While the eggs are cooking, whisk together the yogurt, salt, and black pepper in a small bowl.
Once the eggs are cooked, carefully pour the seasoned yogurt mixture around and over the eggs in the skillet.
Reduce heat to low, cover the skillet, and cook for another 2-3 minutes to gently warm the yogurt through.
Remove from heat, garnish with fresh chopped dill, and serve immediately with crusty bread.
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