Preparation Steps

• In a bowl, stir yogurt with garlic and 0.25 teaspoon salt until smooth and creamy. Spread the yogurt onto two shallow serving bowls; set aside.
• Make the chili butter: In a small skillet over medium heat, melt the butter with the olive oil until foamy and just beginning to turn golden. Stir in Aleppo pepper and a pinch of salt, then remove from heat to infuse.
• Poach the eggs: Bring a medium saucepan of water (about 3 inches deep) to a bare simmer. Add vinegar and 0.5 teaspoon salt. Crack each egg into a small cup, swirl the water, and gently slide in the eggs. Poach until the whites are set and yolks are still runny, about 3 to 4 minutes. Transfer to a paper towel with a slotted spoon.
• Assemble: Place two poached eggs on each bowl of garlicky yogurt. Spoon the warm Aleppo-chili butter over the eggs and yogurt.
• Finish and serve: Sprinkle with black pepper, remaining pinch of salt if needed, and the chopped dill and parsley. Serve immediately with toasted crusty bread for dipping.