Step 1

Add goat cheese, yogurt, and garlic to a mini food processor. Blend until smooth and whipped, about 1 minute.

Step 2

For the salad, whisk together vinegar, honey, and ½ teaspoon teaspoon kosher salt in a medium bowl. Add shallot and shimmy/massage until shallots start to soften; set aside.

Step 3

For the eggs, heat 3 tablespoons olive oil in a large nonstick skillet over medium until shimmering. Carefully crack 4 eggs into skillet. Cook eggs, carefully tilting skillet toward you so oil pools. Use a large spoon to scoop oil up and spoon over egg whites. Continue basting until whites are completely set and yolk is cooked to desired doneness, 2–3 minutes. (If you like a runny yolk, avoid spooning oil over yolks. If you like a firmer yolk, spoon oil over entire eggs.)

Step 4

Transfer eggs to a plate and season lightly with salt. Repeat cooking and basting with remaining 4 eggs. Reserve oil in skillet.

Step 5

Off heat, add remaining 2 tablespoons olive oil and aleppo pepper (or cayenne + ancho) to reserved hot oil in skillet. Stir to combine then set aside.

Step 6

While oil cools, add cucumbers, parsley and dill to pickled shallots. Toss to combine.

Step 7

Divide whipped goat cheese between 4 plates and spread into a thick layer. Pile salad onto one half of plate then nestle two eggs over cheese on other half. Drizzle with spicy oil then sprinkle flaky sea salt over top, if using. Serve with toasted buttered bread and remaining spiced oil on side.