Garlic-Dill Yogurt Egg Skillet with Cauliflower
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Learn more →Ingredients
4 servings
For the skillet
- 1 small head cauliflower (about 1.5 lb), cut into small florets
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ cup low-sodium chicken broth
- 8 large eggs
For the yogurt sauce
- 1 cup plain whole-milk yogurt
- 2 cloves garlic, finely grated or pressed
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp extra virgin olive oil
- ¼ tsp crushed red pepper flakes
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a small bowl, stir together the yogurt, grated garlic, chopped dill, and lemon juice until smooth. Set aside at room temperature while you prepare the skillet.
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the cauliflower florets in a single layer and cook undisturbed for 4–5 minutes, until the undersides are golden brown. Stir and continue cooking for another 3–4 minutes, until the florets are lightly charred in spots and just beginning to soften. Transfer to a plate.
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