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In a bowl, combine Greek yogurt, dill, garlic, and ¼ teaspoon salt.
Heat olive oil in a medium nonstick skillet on medium until warm. Remove from heat, stir in Aleppo pepper and cumin seeds, and let sit 4 minutes. Spoon half of oil into a small bowl and reserve.
Return skillet with remaining oil to medium heat and cook eggs to desired doneness, about 2 minutes for runny yolks.
Spoon yogurt onto two plates, spreading out. Top with eggs, reserved oil, and dill. Sprinkle with additional Aleppo pepper and flaked salt if desired and serve with toast.