Prepare the yogurt. Combine Greek yogurt with minced garlic and a big pinch of salt. Stir well and set aside

Scented Oil. In a small pan on medium heat, warm olive oil and Aleppo pepper flakes. Stir constantly until bubbles begin to form and the aroma is released. Take off the heat right away. This whole process should only take 30-45 seconds. If the chili flakes burn, start over.

Boil water. Bring a medium-sized pot of water to a boil and add the vinegar.

Prepare egg. Crack an egg over a fine-mesh strainer set over a bowl. Shake the strainer gently to separate the runny whites from the firm whites. This will result in a cleaner-looking poached egg without the messy whites clouding the water. Place the drained egg in a small ramequin or measuring cup and set aside.

Poach. When the water is ready (it should be boiling, but not quite a rolling boil), take a large slotted spoon and swirl it in the pot to create a vortex in the middle of the pot. Gently drop the strained egg into the vortex. Set a time for 2'30" (2 minutes and 30 seconds).

Transfer. Remove with a slotted spoon and test doneness. If the egg feels too soft, continue poaching for another 15-30 seconds. Transfer to a plate lined with a paper towel to drain excess water. Repeat steps 4-6 for the second egg.

Season. Sprinkle the poached eggs lightly with salt.

Plate. Spread the garlic yogurt on a plate, place the poached eggs on the yogurt, drizzle with Aleppo-infused oil and garnish with dill. Serve right away with crusty bread.