1 cup whole milk Greek yogurt

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice (about ½ a lemon)

1 clove garlic, grated or minced

1 tablespoon fresh dill, finely chopped (plus more for garnish)

2 teaspoons fresh mint, finely chopped

½ teaspoon kosher salt

4 large eggs

1 tablespoon distilled white vinegar

3 tablespoons unsalted butter

1 teaspoon Aleppo pepper (or substitute with red pepper flakes or paprika)

Pita or crusty bread, for serving

Flaky sea salt and freshly ground black pepper, to taste

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In a bowl, mix Greek yogurt, olive oil, lemon juice, garlic, dill, mint, and salt until smooth. Set aside.
Bring a saucepan with 3 inches of water and the vinegar to a gentle simmer. Crack each egg into a ramekin and gently slide into the water.
Poach eggs for about 3 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
In a small pan, melt the butter over medium heat. Add Aleppo pepper and cook for 1 minute until fragrant. Remove from heat.
Spread the herbed yogurt on the base of serving plates. Top each with two poached eggs.
Drizzle the spiced butter over the eggs. Garnish with extra dill or mint, flaky sea salt, and black pepper.
Serve immediately with pita or crusty bread for dipping.

The herbed yogurt can be made a day in advance.
Poached eggs can be made ahead and reheated in simmering water for 30–60 seconds.
Use red pepper flakes or paprika if Aleppo pepper isn’t available.
Labneh or sour cream can substitute for Greek yogurt.
Add feta or ricotta for extra creaminess.