Prepare the garlic yogurt: In a bowl, combine Greek yogurt with minced garlic or rub a halved garlic clove around the serving bowl first. Add a pinch of salt and mix until smooth. Set aside.

Poach the eggs: Bring 3 inches of water, vinegar, and a pinch of salt to a gentle simmer in a wide pan. Crack eggs into cups. Swirl water into a vortex and slide in one egg. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain. Repeat.

Make the spiced butter: Melt butter in a small saucepan over medium-low heat. As soon as it melts, remove from heat and immediately stir in Aleppo pepper and smoked paprika. Let infuse for 1 minute.

Assemble the dish: Divide the yogurt between two shallow bowls, creating a well. Place two poached eggs in each well.

Drizzle the warm spiced butter sauce over the eggs and yogurt. Garnish generously with fresh dill or mint.

Serve immediately with plenty of crusty bread or warm pita for dipping.