Anti Inflammatory Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a weeknight dinner feel genuinely special — golden zucchini, eight perfectly baked eggs, and a finishing scatter of jewel-bright pomegranate arils and fresh mint that's as beautiful as it is delicious. The combination of turmeric, cumin, and extra-virgin olive oil does a lot of heavy lifting here, bringing together spices and fats that are well-regarded for their role in a low-inflammation approach to eating. Zucchini cooks down in the same pan until lightly golden at the edges, giving you a tender, savory base before the eggs ever go in. Everything comes together in a single oven-safe skillet, which means less cleanup and a dramatic table presentation when you serve it straight from the pan. The pomegranate arils add a burst of tartness and color that cuts through the richness of the yolks beautifully, while the torn mint keeps every bite feeling bright and fresh. It serves four, making it a smart option for a relaxed weekend brunch or a light but satisfying dinner. A final drizzle of olive oil right before serving ties the whole thing together.
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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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