BHA & BHT Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that looks like it came from a weekend brunch spot but comes together entirely from whole, recognizable ingredients you can feel good about. Sautéed zucchini gets layered with warm turmeric and cumin before eggs are nestled right into the pan and finished in the oven, giving you those gorgeous, just-set whites with yolks cooked exactly to your liking. The real magic happens at the end — a shower of jewel-bright pomegranate arils and torn fresh mint transforms a humble egg bake into something genuinely stunning. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a natural fit because every single ingredient is fresh or minimally processed, with no packaged shortcuts that could sneak in unwanted additives. Extra-virgin olive oil, whole spices, and garden vegetables do all the heavy lifting here, so there's nothing to second-guess on the label front. Serve it straight from the skillet with an optional drizzle of olive oil and you've got a centerpiece-worthy meal that's as clean as it is colorful.
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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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