In a mixing bowl, whisk together 1 cup of Greek yogurt, 2 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1 minced garlic clove, 1 tablespoon of chopped fresh dill, and a pinch of kosher salt until smooth and creamy.

Fill a medium saucepan with about 3 inches of water and add 1 tablespoon of distilled white vinegar. Bring the water to a gentle simmer over medium heat.

Crack each egg into individual ramekins, then carefully slide them into the simmering water. Poach the eggs for about 3 minutes, or until the whites are set while the yolks remain runny.

Using a slotted spoon, gently lift each poached egg from the water and let them drain on a paper towel-lined plate.

In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 1 teaspoon of Aleppo pepper, stirring until fragrant.

On a serving plate, spread a generous layer of the herbed yogurt mixture. Place two poached eggs on top and drizzle the warm spiced butter sauce over the eggs.