How to make it

1. Add the Greek yogurt, Lee Kum Kee Minced Garlic, dill, salt, and black pepper to a bowl. Mix until combined and set it aside.
2. Bring a pot of water to a gentle simmer. Add in the white distilled vinegar. Crack each egg into a small dish. Use a spoon to swirl the water and create a vortex. Drop one of the eggs into the water. Allow the egg to set for a bit before repeating this process with the remaining eggs. Cook the eggs for 2-3 minutes until the egg whites are set but the yolk is still runny. Remove the eggs from the water with a slotted spoon and place them on a plate line with paper towels to drain. 
3. Add the butter to a small sauce pan. Heat it over medium heat until it melts. Remove the pan from heat and mix in the paprika, Lee Kum Kee Chiu Chow Style Chili Oil, cherry tomatoes, and Aleppo pepper. 
4. Portion the yogurt into bowls. Add an egg to each bowl. Top with the tomato chili butter mixture. Garnish with additional dill fronds and enjoy!