In a medium bowl, combine 1 cup of whole milk Greek yogurt with 2 tablespoons of extra virgin olive oil, the juice of half a lemon, 1 minced garlic clove, 2 tablespoons of finely chopped fresh dill, and a pinch of kosher salt. Whisk everything together until smooth and creamy.

Fill a medium saucepan with about 3 inches of water and stir in 1 tablespoon of distilled white vinegar. Bring to a gentle simmer. Crack 4 eggs into small bowls, then slide each into the water and poach for about 3 minutes.

Melt 2 tablespoons of unsalted butter in a small saucepan over medium heat and add 1 teaspoon of Aleppo pepper. Cook until fragrant.

Transfer poached eggs to a towel-lined plate. Spread a layer of herbed yogurt in shallow bowls, place poached eggs on top, and drizzle with the warm butter sauce.

Garnish with fresh herbs like dill and mint, and sprinkle with flaky sea salt. Serve immediately with warm pita or crusty bread.