In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated garlic, dill, and salt until smooth.

Fill a large saucepan with water and add vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a ramekin and slide them into the simmering water, poaching for about 3 minutes.

Use a slotted spoon to lift the poached eggs out of the water, allowing excess water to drain off and transfer them to a paper towel-lined plate.

In a skillet over low heat, melt the butter until bubbling but not browned. Add Aleppo pepper to the butter and stir for about 1 minute.

Spread the herbed yogurt in serving bowls, place poached eggs on top, drizzle spiced butter over the eggs, catching some pepper.

Garnish with fresh dill and a sprinkle of sea salt. Serve with warm pita or crusty bread.