Gut Friendly Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Gut Friendly Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of one-pan dinner that looks impressive enough for company but comes together with genuinely wholesome, whole-food ingredients your gut will thank you for. Cauliflower takes center stage here, roasted in olive oil with turmeric and a pinch of red pepper flakes until the edges go golden and caramelized — deeply savory and satisfying without anything processed or hard to digest. A vibrant homemade pesto made from fresh basil, raw walnuts, garlic, lemon juice, and extra virgin olive oil gets stirred right into the pan, so every floret is coated in bright, herbaceous flavor. Baby spinach wilts into the mix for an extra hit of greens, and then six eggs are nestled into shallow wells and baked just until the whites set and the yolks stay a little jammy. The combination of healthy fats from walnuts and olive oil, anti-inflammatory turmeric, and fiber-rich vegetables makes this a genuinely nourishing meal rather than just a trendy one. A final drizzle of lemon juice and a scatter of fresh basil over the top keeps everything tasting alive and fresh straight from the pan.

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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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