Gelatin 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 with everyday ingredients. Zucchini gets cooked down with turmeric, cumin, and a pinch of red pepper flakes until it's golden at the edges and deeply fragrant, creating a spiced, savory base that's anything but ordinary. Eight eggs are nestled right into the vegetable mixture and baked until the whites are set and the yolks reach exactly the texture you prefer — runny and luscious or fully firm, your call. What really makes this dish sing is the finish: a shower of jewel-bright pomegranate arils and torn fresh mint that add sweetness, pop, and a cooling herbal note against all that warm spice. Since every ingredient here is naturally free of animal-derived gelling agents, there's nothing to scrutinize on a label or swap out — it's straightforwardly clean from start to finish. Serve it straight from the skillet with a drizzle of good olive oil and watch it disappear fast.
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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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