Shellfish Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Shellfish Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like you tried way harder than you actually did. Golden-edged cauliflower florets meet wilted baby spinach, toasty walnuts, and a vibrant homemade basil pesto — all crowned with six eggs baked right in the pan until the whites are just set and the yolks are still a little runny. The turmeric and red pepper flakes add a warm, subtle kick that makes every bite feel intentional. Because the pesto is blended from scratch with fresh basil, walnuts, garlic, lemon, and olive oil, you know exactly what's going into it — no store-bought sauces with mystery additives to second-guess. Everything comes together in a single oven-safe skillet, which means minimal cleanup and maximum drama when you bring it straight to the table. A final drizzle of pesto and a squeeze of lemon right before serving brightens the whole dish and keeps those flavors sharp and fresh.

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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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