Cinnamon Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a weeknight dinner feel like something special — golden zucchini, perfectly baked eggs, and a shower of jewel-bright pomegranate arils that practically glow against the green of fresh mint. The combination sounds unexpected, but it absolutely works: the sweet-tart pop of pomegranate cuts right through the richness of the yolks, while cumin and turmeric give the whole thing a warm, earthy backbone. For anyone navigating spice blends that sneak cinnamon into otherwise savory dishes, this recipe keeps things clean and intentional — every seasoning is listed, and none of them bring that familiar warmth you're trying to avoid. The technique is straightforward: build a fragrant base on the stovetop, nestle in the eggs, then finish in the oven until the whites are set to your liking. Serving straight from the skillet means minimal cleanup and maximum drama at the table. A final drizzle of good olive oil ties everything together and makes it feel genuinely restaurant-worthy.
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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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