Honey Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a regular weeknight feel like something worth sitting down for. Spiced zucchini — warm with turmeric and cumin and just a little heat from red pepper flakes — forms the base, and eight eggs are nestled right into the pan before the whole thing goes into the oven. What comes out is deeply savory and satisfying, with yolks as runny or as set as you like. The real magic happens at the end: a shower of jewel-bright pomegranate arils and torn fresh mint lands on top, cutting through the richness with bursts of tartness and cool herbal freshness. Every ingredient here is completely free of added sweeteners, so there's no need to scan labels or swap anything out — it's naturally built that way. Serve it straight from the skillet with a drizzle of good olive oil and maybe some crusty bread to scoop up every last bit.
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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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