In a medium bowl, whisk together the Greek yogurt, olive oil, fresh lemon juice, grated garlic, chopped dill, and a pinch of kosher salt until silky smooth.

In a large saucepan, fill it with water and add a splash of distilled white vinegar, bringing it to a gentle simmer over medium heat.

Crack each large egg into a ramekin, then gently slide them into the simmering water one at a time. Cook the eggs for about 3 minutes until the whites are set while the yolks remain runny.

In a small saucepan, melt unsalted butter over low heat, allowing it to froth slightly. Once melted, sprinkle in the Aleppo pepper and stir for about 1 minute until fragrant.

Spread a generous layer of the herbed yogurt in each shallow bowl. Carefully place a poached egg on top of the yogurt.

Drizzle the warm spiced butter sauce generously over the eggs and finish with a sprinkle of flaky sea salt and some extra fresh herbs. Serve immediately.