In a mixing bowl, combine 1 cup of whole milk Greek yogurt, 2 tablespoons of extra virgin olive oil, the juice of half a fresh lemon, one minced garlic clove, and a pinch of kosher salt. Whisk until smooth and creamy. Set aside.

Fill a saucepan with about 3 inches of water and add 2 tablespoons of distilled white vinegar. Heat until gentle simmer. Crack each large egg into a small ramekin and carefully slide it into the simmering water. Poach for about 3 minutes until whites are set but yolks remain runny. Use a slotted spoon to remove eggs.

In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Stir in 1 teaspoon of Aleppo pepper and cook for about 1 minute, stirring constantly until fragrant.

Spread a generous layer of herbed yogurt in shallow bowls. Place poached eggs on top and drizzle with spiced butter sauce. Garnish with chopped dill or mint and flaky sea salt.

Serve warm with pita or crusty bread for scooping.