In a medium bowl, combine 1 cup of whole milk Greek yogurt, 2 tablespoons of extra virgin olive oil, the juice of half a lemon, and 1 minced garlic clove. Add 1 tablespoon of fresh dill and ½ teaspoon of kosher salt. Whisk these ingredients together until smooth and creamy.

Fill a medium saucepan with about 3 inches of water and add 1 tablespoon of distilled white vinegar. Heat over medium until the water reaches a gentle simmer. Crack each of the 4 large eggs into separate ramekins. Slide them gently into the simmering water, poaching for about 3 minutes until the whites are set and yolks are still runny.

In a small skillet over medium heat, melt 3 tablespoons of unsalted butter until bubbly. Stir in 1 teaspoon of Aleppo pepper and continue cooking for about 1 minute.

On two serving plates, generously spread the herbed yogurt as a base. Gently place two poached eggs on each plate, allowing their yolks to shine. Drizzle the warm butter sauce over the eggs, garnish with extra dill and sea salt, and serve with warm pita or crusty bread.