Vegetarian Pomegranate-Mint Egg Bake with Peppers

Total time40 min

Prep time15 min

Cook time25 min

Vegetarian Pomegranate-Mint Egg Bake with Peppers

Sweet-tart pomegranate arils and torn mint make a gorgeous finishing flourish over this skillet bake, where onions and bell peppers simmer down with garlic, cumin, turmeric, and smoked paprika into a thick, jammy tomato sauce. Eight eggs poach right in that spiced sauce until the whites set and the yolks stay glossy and soft, making the whole thing feel like a shakshuka with a bright, jewel-toned twist. The color alone makes this one worth pulling out for brunch — deep red peppers and tomato sauce studded with ruby pomegranate seeds and flecks of green mint. It all comes together in one skillet, straight from stovetop to oven to table, so cleanup stays as easy as the flavor is bold. This is a naturally solid pick for a vegetarian table, built entirely from vegetables, warm spices, and eggs with nothing else needed. Serve it with something to scoop up the sauce and you've got a complete, crowd-pleasing meal.

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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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