In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, and a pinch of kosher salt until smooth and creamy.

Fill a medium saucepan with water and add vinegar, then bring to a gentle simmer. Crack eggs into small bowls, carefully sliding into the water. Poach for about 3 minutes until whites are set.

In a small pan, melt butter over medium heat. Stir in Aleppo pepper and let it sizzle for about 30 seconds.

Spread herbed yogurt onto each plate, place poached eggs on top, and drizzle with spiced butter sauce. Garnish with additional herbs.

Serve with bread for dipping.