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Preheat oven to 450F.
Mix the minced garlic, salt and yogurt in a small bowl and set aside. The longer you let it rest, the better the flavors will meld. Best option is to cover it and let it rest in the fridge overnight. But if you are short on time, just make this first and press on with the rest of the recipe.
In a small skillet, add 3 Tbs butter and onions and cook over low-medium heat. You want the onions to at least soften until they are translucent but if the get those crispy brown edges, bonus. Do not let the butter burn however. Add the Aleppo pepper or paprika near the end. The butter should have a nutty smell to it, then you know you are done. Take off burner and set aside.
In two small ramekins, rub 1 Tbs butter all over the inside. Add two eggs in each. Bake in oven 10 minutes or until egg whites are cooked. They look solid white when they are cooked and not clear, gelatinous goop. Take out immediately, they will continue to cook from the heat of the ramekin.
Garnish with yogurt sauce and butter-onion sauce.
Optional garnish with fresh herbs, cracked black pepper.