Bring a pot of water to boil. Lower the heat and let the water simmer.
Break the eggs in separate bowls and place two of them in simmering water.
Using a spoon, bring the whites onto the eggs and let them cook for about three minutes.
Using a slotted spoon, take out the eggs and place them on paper towels on a plate and let them dry.
Discard the water and fill the pot again. Repeat the steps and poach the other two eggs.
In a bowl, mix yogurt, dill, garlic, black pepper, salt and paprika.
Divide the yogurt between two shallow bowls.
Top the yogurt sauce with two poached eggs.
Melt the butter in a pan and add Aleppo pepper to the butter.
Lower the heat and stir slowly so the butter turns deep orange.
Pour the butter over eggs and serve with toasted crusty bread.