Anti Inflammatory Garlic-Dill Yogurt Egg Skillet with Cauliflower

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Garlic-Dill Yogurt Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like it took serious effort but comes together in under an hour with one pan and a handful of powerhouse ingredients. Cauliflower florets get seared until golden and lightly charred before being nestled into a fragrant base of onion, garlic, turmeric, cumin, and smoked paprika — a spice lineup that does a lot of heavy lifting in both flavor and function. Eggs are cracked right into the mixture and finished in the oven, so every component cooks together and the whole thing lands on the table still sizzling. What really sets this dish apart is the cool, creamy garlic-dill yogurt spooned over the top at the end — it melts slightly into the hot eggs and creates this tangy, herby contrast that makes every bite feel complete. Extra virgin olive oil shows up throughout the recipe, which keeps things rich without relying on anything processed or inflammatory. It serves four, making it just as practical for a family dinner as it is for meal-prepping a satisfying lunch. Bring it straight to the table in the skillet and let people dig in — it's that kind of meal.

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Ingredients

4 servings

For the skillet

1 small head cauliflower (about 1.5 lb), cut into small florets
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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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