Ginger 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. Tender zucchini half-moons are cooked down with onion, garlic, turmeric, and cumin until lightly golden, 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 transforms the whole thing into something genuinely stunning. That sweet-tart pop from the pomegranate against the warm, earthy spices is a combination that feels unexpected but completely right. Many egg bakes lean heavily on ginger for warmth and depth, but the cumin and turmeric here carry all the complexity you need without it. Serve it straight from the skillet with a drizzle of good olive oil and you've got a centerpiece-worthy meal that requires almost no cleanup.
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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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