Brazil Nut Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Brazil Nut Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like you spent way more effort than you actually did — golden cauliflower, jammy baked eggs, and a vibrant homemade walnut pesto all coming together in one pan. The pesto is blended from fresh basil, raw walnuts, garlic, lemon juice, and olive oil, giving you that bright, herby punch without any of the mystery ingredients hiding in store-bought versions. Turmeric and red pepper flakes add a warm, subtle heat to the cauliflower as it gets beautifully caramelized in the skillet, and a handful of baby spinach wilts right in before the eggs go on top. Because every ingredient here is straightforward and whole, it's easy to cook with confidence if you're navigating tree nut sensitivities — walnuts are used intentionally throughout, and there's nothing tucked in that shouldn't be. The eggs bake right into those little wells in the cauliflower mixture, soaking up all that pesto-laced goodness as the whites set and the yolks stay just a little soft. A final drizzle of pesto and a squeeze of lemon over the top before serving makes the whole thing feel genuinely restaurant-worthy. Serve it straight from the pan and let everyone dig in.

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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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