Gluten Free Pomegranate-Mint Egg Bake with Peppers

Total time40 min

Prep time15 min

Cook time25 min

Gluten Free Pomegranate-Mint Egg Bake with Peppers

This vibrant skillet bake layers slow-cooked onions and sweet bell peppers with garlic, cumin, turmeric, and smoked paprika into a rich, simmered tomato base that turns deeply savory as it thickens. Eight eggs are cracked right into the sauce and baked until the whites set and the yolks stay soft and glossy in the center, ready to spoon up with every bite. Once out of the oven, it's finished with a scatter of ruby pomegranate arils and torn fresh mint, adding bright, juicy pops of flavor against the warm, spiced vegetables. It's a one-skillet meal that works beautifully for brunch, lunch, or a simple dinner, and it comes together with everyday produce and pantry spices rather than anything unusual. This is a naturally solid choice for a gluten free table, easy to serve straight from the pan with a spoon and no fuss.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private 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
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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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