Carrageenan Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Carrageenan 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 scratch using fresh basil, raw walnuts, garlic, olive oil, and lemon juice, which means you know exactly what's in it — no store-bought shortcuts that might sneak in unwanted additives or thickeners. Carrageenan has a way of hiding in pre-made sauces and dairy-adjacent products, so building the flavor base yourself here is a genuinely smart move. Turmeric and red pepper flakes give the cauliflower a warm, slightly spicy edge, while baby spinach wilts right into the mix for a pop of color and nutrition. The eggs bake directly into the skillet, soaking up all that herby, nutty goodness as the whites set and the yolks stay just a little soft. A final drizzle of the reserved pesto and a squeeze of lemon brighten everything up right before serving. It's a complete, satisfying meal that goes straight from oven to table — no extra dishes, no stress.

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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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