Sunny Cauliflower and Egg Skillet with Tomato-Green Onion Burst

Bring a large pot of water to a boil. Add the cauliflower florets and cook for 3–4 minutes until just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain and set aside.

Cook the Tomatoes and Green Onions:
Heat oil or butter in a skillet over medium heat. Add diced tomatoes and green onions. Sauté for 2–3 minutes until the tomatoes begin to soften and release their juices.

Add the Cauliflower:
Stir in the blanched cauliflower and cook for another 4–5 minutes, allowing it to absorb the tomato flavor and lightly brown.

Make Space for the Eggs:
Push the cauliflower mix to the sides of the skillet to create 3 small wells. Crack an egg into each well. Cover the pan and let cook for 4–6 minutes, or until the egg whites are set but the yolks are still runny (or to your liking).

Top and Serve:
Remove from heat. Dollop sour cream over the top, season with salt and pepper, and serve hot.

Serving and Storage Tips:

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