Peanut Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Peanut 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 basil pesto all coming together in one pan. The pesto here is built on raw walnuts instead of pine nuts, which keeps things completely free of peanuts while still delivering that rich, nutty depth you want. Store-bought pestos can be a minefield of ambiguous ingredients and shared-facility warnings, so blending your own in minutes is genuinely worth it. Turmeric and red pepper flakes give the cauliflower a warm, slightly spicy edge, and the baby spinach wilts right into the mix before the eggs ever hit the pan. Baking the eggs in those little pesto-streaked wells means the whites set up perfectly while the yolks stay just a little soft and runny — ideal for breaking over everything at the table. A final drizzle of lemon juice brightens the whole dish and cuts through the richness of the olive oil and eggs. Serve it straight from the skillet and let people scoop their own portion; it's casual, impressive, and completely satisfying.

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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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