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

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.

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.)

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

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.

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