Macadamia Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a weekend morning 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 to finish. The combination sounds fancy but comes together entirely in one pan, moving from stovetop to oven with minimal fuss. Warm spice from the cumin and a gentle kick from the red pepper flakes give the vegetable base real depth, while the pomegranate adds bursts of tartness that cut right through the richness of the eggs. It's a genuinely crowd-pleasing centerpiece that works just as well for a lazy brunch as it does for a light weeknight dinner. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking in. Serve it straight from the skillet with a drizzle of good olive oil and let everyone scoop their own portion — the colors alone will have people reaching for seconds before they've even tasted it.
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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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