Paleo Pomegranate-Mint Egg Bake with Peppers

Total time40 min

Prep time15 min

Cook time25 min

Paleo Pomegranate-Mint Egg Bake with Peppers

Sweet peppers and onions simmer down into a golden, spiced tomato sauce, seasoned with cumin, turmeric, and smoked paprika until every bite is rich and fragrant. Eight eggs get nestled right into that sauce and baked in the skillet until the whites set and the yolks stay soft and jammy at the center. Fresh pomegranate arils and torn mint scattered over the top add a burst of color, brightness, and crunch that cuts through the warmth of the spices. It's a one-pan skillet meal built entirely from whole vegetables, good olive oil, and eggs, with nothing filling out the sauce beyond real tomatoes and aromatics. Straight from the stove to the table, it's a satisfying, produce-forward dish that fits naturally into a Paleo way of cooking.

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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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