1. In a bowl, mix labneh, garlic, black pepper, salt, chili flakes, dill, and lemon juice. Spread onto a serving plate.
2. In a small pan, melt butter, then stir in chili flakes, smoked paprika, and cumin.
3. Cook 1–2 minutes until fragrant, then set aside.
4. Place eggs over the labneh. Drizzle with spicy butter, mint leafs and serve with warm bread.
