Brazil Nut Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a weeknight dinner feel genuinely special — golden zucchini spiced with turmeric and cumin, eight eggs nestled into little wells, and a bright finish of pomegranate arils and fresh mint that you won't see coming. The combination of warm spice and cool, jewel-like pomegranate is a serious flavor move, and it all comes together in one pan. Because every ingredient here is whole and straightforward — fresh vegetables, eggs, olive oil, and herbs — there's no need to scan labels or worry about hidden tree nut derivatives sneaking into your meal. The zucchini gets cooked down until it's just tender and lightly caramelized at the edges, which gives the base real depth before the eggs even go in. Baking the eggs directly in the skillet means the whites set up perfectly while the yolks stay as runny or as firm as you like. Serving straight from the pan keeps cleanup minimal and the presentation honestly beautiful — those ruby-red arils scattered over the top do a lot of work. It's the kind of recipe that looks like you tried much harder than you did.
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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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