Beef Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Beef Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks far more impressive than the effort it actually takes. Golden-edged cauliflower florets get tossed with turmeric, a kick of red pepper flakes, and toasted walnuts before being blanketed in a bright, herby walnut pesto made entirely from scratch in the blender. Baby spinach wilts right into the mix, and then six eggs are nestled into little wells and baked just until the whites set and the yolks stay gloriously runny. A final drizzle of pesto and a squeeze of fresh lemon juice over the top pulls everything together with a pop of acidity that makes every bite feel intentional. The whole thing comes straight to the table in the pan, which means less cleanup and more time to enjoy it. It's hearty and satisfying without leaning on any meat at all — the eggs, walnuts, and generous amount of pesto do all the heavy lifting in the protein and flavor departments.

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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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