Breastfeeding Friendly Pomegranate-Mint Egg Skillet with Cauliflower
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
- 1 small head cauliflower (about 1 ½ lb), cut into small florets
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 can (14 oz) diced tomatoes, with juices
- 8 large eggs
For serving
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the cauliflower florets in a single layer and cook, undisturbed, for 4 minutes, until the undersides are golden. Stir and continue cooking for another 3–4 minutes, until the florets are golden on most sides and just tender at the edges. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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