Artificial Food Coloring Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that looks like it came from a fancy brunch spot but comes together entirely from whole, real ingredients you can feel good about. Golden zucchini, warm spices, and eight perfectly baked eggs form the hearty base, and then the whole thing gets finished with jewel-bright pomegranate arils and fresh torn mint — no dyes, no artificial anything, just natural color doing all the heavy lifting. For anyone navigating sensitivities to synthetic food dyes, this recipe is a breath of fresh air because every pop of color on the plate comes straight from produce. The turmeric and cumin bring a gentle, earthy warmth that makes the dish feel deeply satisfying without being heavy, while the pomegranate adds a sweet-tart brightness that wakes everything up. It all goes from stovetop to oven in a single skillet, which means less cleanup and more time enjoying the result. Serve it straight from the pan with a drizzle of olive oil and you've got a showstopper that's as clean and vibrant as it looks.
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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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