Chicken 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 soft wells, and a finish of jewel-bright pomegranate arils and fresh mint that turns the whole thing into something almost too pretty to eat. The combination of warm spice and cool, fruity toppings is unexpected in the best way, and it all comes together in a single oven-safe pan. For anyone navigating a poultry-free kitchen, egg-based mains can sometimes feel limited, but this one proves there's serious range — no broth, no stock, no hidden bird anywhere in the ingredient list. The zucchini gets just enough time on the stovetop to turn lightly golden at the edges before the eggs go in, so every component has real texture and depth. Serving straight from the skillet keeps things casual and cuts down on dishes, which is always a win. A final drizzle of olive oil ties the flavors together and makes the whole pan look like it came out of a restaurant kitchen.
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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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