Anti Inflammatory Pesto-Walnut Egg Skillet with Cauliflower
This skillet is the kind of weeknight dinner that looks impressive enough for company but comes together with one pan and a blender. Golden-edged cauliflower gets a hit of turmeric and red pepper flakes before toasted walnuts and wilted baby spinach join the party — every ingredient pulling double duty on flavor and function. The homemade basil-walnut pesto, bright with fresh lemon juice and good olive oil, ties everything together in a way that no jarred sauce ever could. Eggs are nestled right into the vegetable mixture and finished in the oven, so the whites set up perfectly while the yolks stay a little soft and rich. Walnuts appear twice — once blended into the pesto and once scattered into the skillet — making them a real workhorse here, adding healthy fats and a satisfying crunch throughout. A final drizzle of pesto and a squeeze of lemon right before serving keeps the whole dish tasting fresh and vibrant. Serves four, and honestly, it's the kind of meal that makes eating well feel genuinely effortless.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup raw walnuts
- 2 cloves garlic, peeled
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt
For the skillet
- 2 tbsp extra virgin olive oil
- 1 medium head cauliflower (about 1 ½ lb), cut into small florets
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ cup raw walnuts, roughly chopped
- 3 cups baby spinach
- 6 large eggs
- salt and pepper, to taste
For serving
- 1 tbsp fresh lemon juice
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Make the pesto: combine the basil, 1/3 cup raw walnuts, garlic, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a food processor or blender. Pulse until a coarse, spreadable paste forms, scraping down the sides as needed. Set aside.
- 2
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
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