In a mixing bowl, combine whole milk Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, and kosher salt. Whisk everything together until smooth and creamy. Set aside.

Fill a medium saucepan with water, add distilled white vinegar, and bring to a gentle simmer. Crack eggs into ramekins and slide them into the water. Poach for about 3 minutes until whites are set but yolks remain runny.

In a small pan over low heat, melt unsalted butter, then add Aleppo pepper and stir constantly for about 1 minute until fragrant, not browned. Remove from heat.

Spread herbed yogurt in shallow bowls, gently place two poached eggs on top, and drizzle with warm spiced butter.

Garnish with extra dill or flaky sea salt and serve immediately with warm pita or crusty bread for dipping.