Cashew 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 finish of jewel-bright pomegranate arils and fresh mint that looks almost too pretty to eat. The combination of warm spice and cool, fruity garnish is unexpected in the best possible way. Everything comes together in a single oven-safe skillet, which means minimal cleanup and maximum flavor from the fond that builds up as the onion and zucchini cook down. Because the ingredient list is built entirely around whole vegetables, eggs, and pantry spices, there are no hidden nut-based fillers or sauces to second-guess — just clean, straightforward cooking you can trust. The pomegranate arils scattered on at the end add little bursts of tartness that cut right through the richness of the yolks, and the torn mint keeps everything feeling bright and fresh. Serve it straight from the skillet with a drizzle of good olive oil and you've got a centerpiece-worthy meal that requires almost no effort to pull off.
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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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