In a small bowl, stir together yogurt, garlic, salt, and pepper. Spread the mixture on your serving platter and sprinkle with za'atar seasoning. Set aside.

I prefer to poach my eggs in the Instant Pot - Grease four silicone egg cups or ramekins with cooking spray. Pour 1 cup water into the insert of the Instant Pot. Place the cooking rack inside. Add the greased cups on top of the rack. Crack one egg into each greased cup. Close the lid and seal. Cook on High pressure for 2 to 4 minutes. At 2 minutes, you will have a completely runny yolk. At 3 minutes, the yolk will be slightly jammy on the edge and the yolk will still be runny. At 4 minutes, the yolk will be slightly runny but more jammy in the middle. Manually release pressure once cooking is done. Gently remove eggs from cups (they should just slide out*) and serve.

While the eggs are cooking, melt the butter with the oil in a small skillet. Add in aleppo pepper and stir to combine. Let the mixture heat for about 5 to 10 seconds then remove from heat. Top the seasoned yogurt with your poached eggs, then drizzle with the pepper butter. Top with fresh dill and serve with toasted bread.