Anti Inflammatory Pomegranate-Mint Egg Bake with Peppers
This vibrant skillet dish is the kind of weeknight dinner that looks like it took serious effort but comes together in under an hour for four people. Softened onion, red and orange bell peppers, and a deeply spiced tomato sauce form the base — built with cumin, turmeric, smoked paprika, and a pinch of red pepper flakes, all of which are well-regarded for their role in a low-inflammation approach to eating. Eggs are nestled into shallow wells in the sauce and finished in the oven until the whites are just set and the yolks stay a little soft at the center, giving you that satisfying, runny-yolk moment when you break in. What really sets this apart is the finish: jewel-bright pomegranate arils and torn fresh mint scattered over the hot skillet right before serving, adding a burst of sweetness and cool herbal contrast that makes every bite feel intentional. Extra virgin olive oil does the heavy lifting throughout — both as the cooking fat and as an optional finishing drizzle — keeping the whole dish grounded in ingredients that genuinely support the goal rather than just avoiding the bad stuff. It serves straight from the skillet, which means less cleanup and more of a communal, pull-up-a-chair energy at the table.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 can (14 oz) diced tomatoes, with juices
- ½ tsp salt
- ¼ tsp black pepper
- 8 large eggs
For serving
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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