Mix the Greek yogurt with finely grated garlic and a pinch of salt. Stir until smooth and creamy, then spread on serving plates.

Melt the unsalted butter in a small saucepan over low heat. Stir in Aleppo pepper flakes or paprika and let flavors meld.

Bring a shallow pot of water to a gentle simmer. Add white vinegar and carefully crack eggs into the water. Poach for 3-4 minutes until whites are set and yolks are runny.

Lift poached eggs with a slotted spoon and place on the yogurt base. Drizzle with warm spiced butter.

Garnish with fresh dill and serve immediately.