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Prepare the Yogurt Base. In a small bowl, combine the Greek yogurt with minced garlic and a pinch of salt. Set aside, allowing the flavors to meld.
Poach the Eggs. Bring a pot of water to a simmer. Add a splash of vinegar to help the egg whites set. Crack one egg into a small bowl and gently slide it into the water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Make the Spiced Butter. In a small pan, melt the butter over medium heat. Once melted, stir in the paprika and Aleppo pepper (or red pepper flakes). Heat for 1-2 minutes until fragrant but be careful not to burn the butter.
Assemble the Dish. Spread the garlicky yogurt onto a plate. Place the poached eggs on top of the yogurt. Drizzle the spiced butter over the eggs and yogurt.
Garnish and Serve. Top with freshly chopped dill or parsley for a burst of color and freshness. Serve with warm crusty bread or pita for dipping.
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