
This skillet bake is the kind of dish that makes people stop and stare before they even take a bite — jewel-bright pomegranate arils scattered over golden zucchini and perfectly set eggs is genuinely stunning. The base builds serious flavor fast, with turmeric, cumin, and a pinch of red pepper flakes blooming in olive oil alongside sweet onion and tender zucchini. Eight eggs nestle right into those spiced vegetables and finish in the oven, so you get silky whites and yolks cooked exactly to your liking without any fuss. Since every ingredient here is naturally free of dairy, there's no swapping or substituting required — it just works as written. The pomegranate and fresh mint added at the end bring a burst of brightness and a little cooling contrast that makes the whole thing feel restaurant-worthy. Serve it straight from the skillet with a drizzle of good olive oil and you've got a centerpiece meal that's as easy to clean up as it is to devour.
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Preheat the oven to 375°F (190°C). Place a rack in the center position.
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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