In a medium bowl, combine the whole milk Greek yogurt, extra virgin olive oil, fresh lemon juice, minced garlic, chopped dill, and a pinch of kosher salt. Whisk until smooth and creamy.

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

Crack the large eggs into individual bowls, then carefully slide them into the simmering water. Poach for about 3 minutes until whites are set.

Using a slotted spoon, lift the poached eggs and place them on a plate lined with paper towels.

In a small saucepan, melt unsalted butter over low heat. Stir in Aleppo pepper and simmer for 1-2 minutes.

On individual plates, spread the herbed yogurt. Place the poached eggs on top and drizzle with spiced butter sauce. Garnish with dill or mint.

Serve immediately with warm pita or crusty bread.