1 cup (240g) whole milk Greek yogurt

1 Tbsp (15ml) extra virgin olive oil

1 Tbsp fresh lemon juice (about ½ a small lemon)

1 clove garlic, grated or minced

1 Tbsp fresh dill, finely chopped, plus more for garnish

2 tsp fresh mint, finely chopped

½ tsp kosher salt

4 large eggs

1 Tbsp distilled white vinegar

Pita or crusty bread, for serving

Flaky sea salt, to taste

Freshly ground black pepper, to taste

3 Tbsp (42g) unsalted butter

1 tsp Aleppo pepper

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Mix Greek yogurt, olive oil, lemon juice, garlic, dill, mint, and salt until smooth. Spread onto serving plates.
Bring a pot of water to a gentle simmer, add vinegar. Crack eggs into small bowls and carefully slide them into the water. Poach for 3–4 minutes until whites are set but yolks are runny.
Meanwhile, melt butter in a small pan, stir in Aleppo pepper, and let it sizzle to release flavor.
Lift poached eggs with a slotted spoon and place over the yogurt.
Drizzle spiced butter over eggs, sprinkle with flaky sea salt, black pepper, and extra dill. Serve with pita or crusty bread.

Use Greek yogurt for best texture; strain regular yogurt if using.

Poach eggs gently with vinegar to prevent spreading.

Aleppo pepper can be replaced with paprika and chili flakes.

The yogurt base can be made up to a day in advance.

Best enjoyed fresh; poached eggs don’t store well.