Lactose Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a regular weeknight feel a little special — golden zucchini spiced with turmeric and cumin, eight eggs nestled right into the pan, and a bright finish of pomegranate arils and fresh mint that you genuinely cannot stop eating. The combination of warm spice and cool, jewel-like pomegranate is unexpected in the best way, and the mint lifts the whole thing so it never feels heavy. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required — just a straightforward, satisfying meal straight from the skillet to the table. The technique is simple: build a fragrant vegetable base on the stovetop, create little wells for the eggs, then let the oven do the rest of the work. A final drizzle of good olive oil ties everything together and adds a silky richness that more than makes up for any absence of cheese or cream. Serve it straight from the pan for a presentation that looks far more impressive than the effort involved.
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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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