Whole 30 Pomegranate-Mint Egg Bake with Peppers

Total time40 min

Prep time15 min

Cook time25 min

Whole 30 Pomegranate-Mint Egg Bake with Peppers

Sweet peppers and onions simmer down into a rich, spiced tomato sauce, deepened with cumin, turmeric, smoked paprika, and a touch of heat from crushed red pepper flakes. Eggs are cracked right into the skillet and baked until the whites set and the yolks stay soft and glossy, all in one pan for easy cleanup. Bright pomegranate arils and torn mint scattered over the top add a fresh, jewel-toned finish that balances the warm spice underneath. It's a vibrant, produce-forward skillet meal built on real, whole ingredients from start to finish, making it a solid pick for a Whole30 kitchen. Serve it straight from the pan while the yolks are still runny for the best bite.

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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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