In a small bowl, whisk together the Greek yogurt, minced garlic, and lemon juice until smooth. Divide the mixture between two serving bowls and spread it out slightly. Let it sit at room temperature while you prepare the rest.

In a small saucepan, melt the butter and olive oil over medium-low heat. Stir in the Aleppo pepper and smoked paprika. Heat for 2-3 minutes until the butter starts to foam and turns a vibrant red, then remove from heat.

Bring a medium pot of water to a gentle simmer and add the vinegar. Crack each egg into a small ramekin first. Swirl the water to create a vortex and gently drop the eggs in. Poach for 3 minutes for a runny yolk.

Carefully remove the eggs with a slotted spoon and place them directly onto the yogurt beds. Drizzle the warm spiced oil over the eggs and yogurt, then top with fresh dill and a pinch of flaky sea salt.