Carrageenan Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a regular weeknight feel like something worth sitting down for. Spiced zucchini — warm with turmeric and cumin and just a little heat from red pepper flakes — forms the base, and eight eggs are nestled right into the pan before the whole thing goes into the oven. What comes out is deeply savory and satisfying, 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 the whole skillet into something genuinely stunning. That sweet-tart pop from the pomegranate against the earthy spiced vegetables is a combination that sounds unexpected but absolutely works. Every single ingredient here is whole and straightforward — no processed dairy, no thickeners, no additives to second-guess — which makes this a genuinely clean, fuss-free meal. Serve it straight from the skillet with a drizzle of good olive oil and maybe some crusty bread on the side.
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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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