Mediterranean Diet Friendly Pomegranate-Mint Egg Bake with Peppers

Total time40 min

Prep time15 min

Cook time25 min

Mediterranean Diet Friendly Pomegranate-Mint Egg Bake with Peppers

This vibrant skillet bake layers thinly sliced bell peppers and onion with garlic, cumin, turmeric, and smoked paprika into a rich tomato base, then finishes with eggs nestled right into the sauce and baked until just set. Bright pomegranate arils and torn mint scattered over the top add a fresh, sweet-tart contrast to the warm, spiced vegetables underneath. Built on olive oil, tomatoes, and a generous mix of vegetables and herbs, it leans on exactly the kind of everyday, plant-forward ingredients this way of eating is known for. Serve it straight from the skillet with crusty bread for scooping, and it easily doubles as a satisfying brunch centerpiece or a simple weeknight dinner. It's a genuinely solid pick for anyone following a Mediterranean-style diet, delivering big flavor without any 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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