Chestnut Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that looks like it came from a restaurant brunch menu but comes together entirely in one pan on a weekday morning. Zucchini gets cooked down with turmeric, cumin, and a pinch of red pepper flakes until it's golden at the edges and fragrant, then eggs are nestled right into the mixture and finished in the oven. The result is silky whites, yolks cooked exactly to your liking, and a base that's savory, warmly spiced, and deeply satisfying. What really sets it apart is the finish — a shower of jewel-bright pomegranate arils and torn fresh mint that add a burst of sweetness and cool contrast to every bite. Since the whole dish is built from fresh vegetables, eggs, olive oil, and a handful of spices, there's no need to scrutinize labels or worry about hidden tree nut ingredients sneaking in. It's a naturally clean, wholesome recipe that delivers serious flavor without any complicated substitutions or workarounds. Serve it straight from the skillet with a drizzle of good olive oil and watch it disappear fast.
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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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