Spread the greek yogurt onto a plate with the back of a spoon. Season with salt and freshly cracked black pepper.
Heat a castiron pan on medium/high. Add three tablespoons of olive oil to the pan. Crack the eggs into the pan. Reduce the heat to low. While the egg is cooking, carefully tip the pan towards you allowing the olive oil to pool onto one side of the pan. Use a spoon to gently baste the egg with hot oil; this will help to cook any lingering runny egg white. Remove the eggs from the pan and place directly on top of the seasoned yogurt.
To serve; top the eggs with the fresh herbs, tearing them into small pieces with your hands. Add a few slices of radish and cucumber. Lastly, season everything with a drizzle of olive oil, salt, pepper and chili flakes ( optional.) Serve with toasted bread and enjoy immediately!