Mix 1 cup of plain whole-milk Greek yogurt, at room temperature, with 1 finely minced garlic clove and 1 pinch of kosher salt. Spread onto plates.
Poach 2 eggs in gently simmering water until the whites are set and the yolks still runny. Meanwhile, gently warm 3 tablespoons of olive oil with 2 teaspoons of Aleppo pepper over low heat.
Set the eggs on the yogurt and spoon over the pepper oil.
