In a medium bowl, whisk together 1 cup of whole milk Greek yogurt, 2 tablespoons of extra virgin olive oil, the juice of half a lemon, 1 minced garlic clove, 2 tablespoons of chopped fresh dill, and a pinch of kosher salt until smooth and creamy. Set this luscious herbed yogurt aside.

Fill a medium-sized saucepan with water to about 3 inches deep and add 1 tablespoon of distilled white vinegar. Bring the water to a gentle simmer over medium heat. Crack each egg into a small bowl before gently sliding it into the simmering water. Poach the eggs for 3 minutes, then transfer them to a paper towel-lined plate to drain.

In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat. Stir in 1 teaspoon of Aleppo pepper and cook for an additional minute until fragrant.

Spoon a generous portion of the herbed yogurt onto shallow bowls, place two poached eggs on top, drizzle with spiced butter, garnish with extra dill or mint, and serve with pita or crusty bread.