Low Sugar Pomegranate & Mint Egg Bake with Zucchini
Bright, jewel-toned, and packed with flavor, this skillet egg bake is the kind of dish that makes a weekday morning feel genuinely special. A base of golden zucchini, warm turmeric, and cumin builds a savory, aromatic foundation before the eggs go in, and the whole thing comes together in one oven-safe pan. What makes this recipe stand out for anyone avoiding added sugar is how naturally vibrant it already is — the pomegranate arils bring a burst of tart sweetness straight from the fruit itself, no syrups or sweetened sauces needed. Fresh mint scattered over the top at the end adds a cool, herby lift that balances the warm spices beautifully. It's the kind of recipe that proves you don't need anything extra to make a dish feel indulgent and complete. Serve it straight from the skillet with a drizzle of good olive oil and you've got a showstopper that's as clean as it is delicious.
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 8 large eggs
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place a rack in the center position.
- 2
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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