Red Meat Allergy Friendly Pomegranate-Mint Egg Skillet with Cauliflower
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 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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