Place the Greek yogurt in a medium bowl.

Grate the garlic directly into the yogurt.

Add black pepper, salt, and cayenne pepper.

Stir in the chopped dill.

Mix thoroughly until smooth.

Set aside at room temperature.

Melt the butter in a small saucepan over medium heat.

Continue heating until the butter begins to bubble gently.

Add the Aleppo pepper flakes, smoked paprika, and cumin.

Stir until fully combined.

Remove from the heat and allow the spices to infuse.

Finely mash the parsley and jalapeño together.

Stir in the olive oil.

Season with a pinch of salt.

Set aside.

Poach the Eggs

Fill a large saucepan with 2–3 inches of water.

Bring to a gentle simmer.

Add the vinegar.

Crack each egg into a small bowl.

Carefully slide each egg into the simmering water.

Cook for 2½–3 minutes until the whites are set and yolks remain soft.

Remove with a slotted spoon.

Gently pat dry using paper towels.

Divide the yogurt mixture between serving plates.

Spread it out using the back of a spoon, creating small ridges.

Drizzle with a little parsley jalapeño oil if using.

Place two poached eggs on each plate.

Spoon the warm Aleppo butter generously over the eggs.

Finish with a pinch of sea salt.

Serve immediately with warm bread.

Tips & Tricks

Bring yogurt to room temperature before serving.

Fresh dill adds authentic flavor.

Don't allow the poaching water to boil vigorously.

Crack eggs into individual bowls before poaching.

Use fresh eggs for the best poaching results.

Warm crusty bread is essential for serving.

Aleppo pepper can be substituted with mild red pepper flakes if necessary.