Honey Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Honey 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, lemon juice, and olive oil, so you know exactly what's in it — no store-bought shortcuts that might sneak in sweeteners or other unwanted additions. Turmeric and red pepper flakes give the cauliflower a warm, subtly spiced edge before the spinach wilts in and the eggs get nestled into their little wells. Baking the whole thing in the oven means the whites set up perfectly while the yolks stay just a little soft and runny — though you can push them further if that's your preference. A final drizzle of the reserved pesto and a squeeze of lemon brighten everything right before serving, making the flavors pop straight from the pan. It's hearty enough to stand alone as a complete meal, and the combination of plant-forward ingredients with protein-rich eggs keeps it satisfying without feeling heavy. Whether you're cooking for yourself or feeding a crowd, this one is the kind of recipe you'll come back to again and again.

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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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