1. Place olive oil and paprika in a small saucepan and whisk to combine. Heat oil over medium-low heat, until just shimmering, about 3 minutes. Remove from the heat, add garlic, and set aside to cool.  
2. Strain oil either through a fine mesh strainer or a coffee filter. Discard the dregs and reserve the oil, set aside.  
3. Fill a medium to large saucepan halfway with water and stir in the vinegar. Bring the poaching water to just under a simmer over medium heat.  
4. Once the water is hot, carefully crack eggs into the saucepan and cook for 2-3 minutes (for runny yolks) or until desired doneness. Remove the poached eggs from the pan using a slotted spoon and set aside on a plate.  
5. Divide yogurt between bowls or plates and drizzle with oil. Top yogurt with eggs, sliced shallots, salt, pepper and herbs. Serve with toasted naan bread on the side for dipping and scooping.