Prep ingredients | Finely chop dill | Mince garlic | Zest lemon half, then juice it | Set a small pan of water to simmer
Make yoghurt base | In bowl combine yoghurt, lemon zest, half the dill, minced garlic, pinch salt | Spoon into two shallow bowls
Poach eggs | Add a splash of vinegar to simmering water | Swirl water, slide in eggs | Poach until set but soft inside
Make chilli butter | Melt butter with olive oil in pan over low heat | Stir in the Aleppo pepper, chilli flakes and smoked paprika
Assemble | Nestle a poached egg onto each yoghurt bowl | Spoon over hot chilli butter | Finish with remaining dill, crack black pepper | Serve immediately with warm bread for dipping
