Coconut Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a regular weeknight feel like something special. Zucchini gets cooked down with turmeric, cumin, and a pinch of red pepper flakes until it's golden at the edges and deeply fragrant, then eight eggs are nestled right into the pan and finished in the oven. The real magic happens at the end — a shower of jewel-bright pomegranate arils and freshly torn mint transforms the whole thing into something that looks almost too pretty to eat. Every ingredient here is straightforward and naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. The sweet-tart pop of pomegranate against the warm spiced vegetables and rich egg yolks is genuinely one of those flavor combinations that surprises you. Serve it straight from the skillet with a drizzle of olive oil and you've got a centerpiece that works just as well for a lazy weekend brunch as it does for a fast dinner.
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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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