Citric Acid 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 on your stovetop and in your oven. Zucchini gets cooked down with turmeric, cumin, and a hint of red pepper until it's golden at the edges and deeply savory, then eight eggs are nestled right into the mixture and baked until just set. The real magic happens at the end — a shower of jewel-bright pomegranate arils and torn fresh mint lands on top, adding sweetness, pop, and a burst of color that makes the whole thing stunning. For anyone navigating a citric acid sensitivity, this recipe is a genuine find because every single ingredient is naturally free of it, with no packaged sauces, citrus juice, or processed additives anywhere in the list. The pomegranate brings that fruity brightness you might otherwise get from lemon without any of the concern. It's a one-pan meal that works just as well for a relaxed weekend morning as it does for a light weeknight dinner, and serving straight from the skillet means cleanup is minimal.
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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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