Emulsifier 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 with a handful of whole, straightforward ingredients. Zucchini gets cooked down with turmeric, cumin, and a pinch of red pepper flakes until it's golden at the edges and fragrant, forming a savory, spiced base that's genuinely hard to resist. Eight eggs nestle right into the mixture and finish in the oven, giving you those perfectly set whites with yolks cooked exactly to your liking. The real magic happens at the end — a shower of jewel-bright pomegranate arils and torn fresh mint transforms the whole thing into something that looks as vibrant as it tastes. Because every ingredient here is a whole food with nothing processed or emulsified, you don't have to squint at any labels or wonder what's hiding in a sauce or seasoning blend. It's a naturally clean recipe that just happens to be stunning, and serving it straight from the skillet means one less dish to wash.
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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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