In a medium bowl, whisk together whole milk Greek yogurt, extra virgin olive oil, fresh lemon juice, minced garlic, chopped fresh dill, and kosher salt until smooth and creamy.

Fill a medium saucepan with water and add a splash of distilled white vinegar. Bring the water to a gentle simmer over medium heat.

Crack the large eggs into individual ramekins and carefully slide them into the simmering water. Poach the eggs for about 3 minutes.

Using a slotted spoon, gently lift the poached eggs from the water and transfer them to a paper towel-lined plate.

In a small pan over low heat, melt unsalted butter until bubbly and fragrant. Sprinkle in the Aleppo pepper and cook for about 1 minute.

In shallow bowls, spread a generous layer of herbed yogurt at the bottom. Gently place the poached eggs on top.

Drizzle the spiced butter sauce generously over the eggs and garnish with additional fresh herbs and flaky sea salt.

Pair with warm pita or crusty bread and serve immediately.