Breastfeeding Friendly Pomegranate-Mint Egg Bake with Peppers
Total time40 min
Prep time15 min
Cook time25 min
4.8(19)
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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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