High Fructose Corn Syrup Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a weeknight dinner feel genuinely special — golden zucchini spiced with turmeric and cumin, eight eggs nestled into little wells, and a shower of jewel-bright pomegranate arils and fresh mint landing on top right before serving. The combination of warm spice and cool, fruity finish is unexpected in the best possible way. Every ingredient here is whole and straightforward, which means you're not navigating a label minefield trying to figure out whether a sauce or seasoning blend is hiding unwanted sweeteners. Olive oil, fresh vegetables, eggs, and real spices do all the heavy lifting — no shortcuts, no fillers. The pomegranate arils bring a natural burst of tartness and sweetness that makes the dish feel bright and celebratory without any added syrups or processed garnishes. It all comes together in a single oven-safe skillet, so cleanup is minimal and the presentation goes straight from stovetop to table looking like something from a restaurant brunch menu.
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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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