Yeast Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Yeast 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 fresh from basil, raw walnuts, garlic, lemon juice, and olive oil, so there's nothing processed or fermented in sight, making it a genuinely clean fit for anyone avoiding yeast. Cauliflower florets get a gorgeous sear with turmeric and red pepper flakes before the eggs ever hit the pan, building a savory, slightly spiced base that carries the whole dish. Baby spinach wilts right into the mix, adding color and nutrition without any extra fuss. Cracking six eggs directly into the skillet and finishing everything in the oven gives you that satisfying baked-egg texture — whites fully set, yolks still a little soft — without any complicated technique. A final drizzle of the remaining pesto and a squeeze of lemon juice right before serving keeps the flavors bright and fresh. It's the kind of recipe that earns a permanent spot in your rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!