Barley Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a regular weeknight feel like something special. Golden-edged zucchini gets layered with warm spices — turmeric, cumin, a hint of red pepper — before eight eggs are nestled right into the pan and finished in the oven. What comes out is silky, spiced, and deeply satisfying, then scattered with jewel-bright pomegranate arils and fresh torn mint for a finish that's as beautiful as it is bright. The sweet-tart pop of pomegranate against the savory, cumin-scented base is genuinely unexpected in the best way. Every ingredient here is naturally free from grain-based additives, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It goes straight from skillet to table, which means fewer dishes and more time to enjoy it.
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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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