In a medium bowl, whisk together the room-temperature Greek yogurt, minced garlic, and salt until smooth. Divide the mixture between two plates and spread it into a thick layer.

In a small saucepan over medium-low heat, melt the butter until it starts to foam. Stir in the Aleppo pepper flakes and cook for 1 minute until the butter is fragrant and deep red. Remove from heat immediately.

Fill a wide saucepan with water and bring to a very gentle simmer. Add the white vinegar to the water.

Crack each egg into a small ramekin first. Create a gentle whirlpool in the water and carefully slide the eggs in. Poach for 3 to 4 minutes until the whites are fully opaque but the yolks are still soft.

Remove the eggs with a slotted spoon and blot briefly on a paper towel to remove excess water.

Place the poached eggs on top of the yogurt base.

Drizzle the warm spiced butter over the eggs and yogurt, then garnish with fresh chopped dill. Serve immediately with crusty bread.