Beef Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes you rethink what breakfast — or dinner — can look like. Zucchini gets cooked down with turmeric, cumin, and a hint of red pepper until it's golden at the edges and deeply fragrant, forming a savory, spiced base for eight eggs nestled right into the pan. Once it comes out of the oven, a shower of jewel-bright pomegranate arils and torn fresh mint transforms the whole thing into something genuinely stunning. The contrast of warm, custardy eggs against the cool burst of pomegranate and herby mint is unexpected in the best possible way. Since every ingredient here is naturally free of any beef or beef-derived products, there's no label-reading required — just good, honest produce, eggs, and spices. It's the kind of one-pan meal that looks like you put in serious effort but comes together with minimal fuss, and it goes straight from skillet to table for easy serving.
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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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