Pecan Free Pomegranate-Mint Egg Skillet with Asparagus
Bright, jewel-toned, and packed with fresh flavor, this skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires. Tender asparagus, wilted baby spinach, and golden-edged garlic form a fragrant, turmeric-kissed base that cradles four eggs cooked right in the pan. Once the whites are set and the yolks are just the way you like them, a shower of pomegranate arils and torn mint transforms the whole thing into something genuinely stunning. The sweet-tart pop of the pomegranate against the savory, spiced vegetables is a combination that will genuinely surprise you. A crumble of feta on top adds a creamy, salty finish that ties every element together. Everything here is naturally free from tree nuts — no substitutions needed, no label-scanning required, just clean, vibrant ingredients doing exactly what they're supposed to do. Serve it straight from the skillet and let everyone dig in while it's still warm.
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Learn more →Ingredients
2 servings
- 2 tbsp extra virgin olive oil
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 2-inch pieces
- 3 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cups baby spinach
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 4 large eggs
For serving
- ⅓ cup pomegranate arils
- 3 tbsp fresh mint leaves, roughly torn
- 1–2 tbsp extra virgin olive oil, for drizzling
- ¼ cup crumbled feta cheese (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
- 2
Add the asparagus pieces and cook, stirring occasionally, until bright green and just tender with a slight bite, about 4–5 minutes.
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