Gut Friendly Pomegranate & Mint Egg Bake with Zucchini
There is something genuinely exciting about a skillet dish that looks this vibrant straight out of the oven. Tender zucchini is cooked down with onion, garlic, turmeric, and cumin until lightly golden, building a warm, aromatic base that feels nourishing from the very first bite. Eight eggs are nestled right into those spiced vegetables and baked until just set, so every serving comes with a rich, golden yolk ready to break into the savory base beneath it. What makes this dish especially appealing for anyone focused on gut health is the lineup of whole, minimally processed ingredients — fresh zucchini, anti-inflammatory turmeric, and real olive oil, with nothing hidden or unnecessary. The finishing touch of pomegranate arils and torn fresh mint is not just for looks; the brightness cuts right through the richness and makes the whole thing feel alive on the plate. It comes together in a single oven-safe skillet, which means less cleanup and a dramatic, shareable presentation straight from the pan.
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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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