Mediterranean Diet Friendly Pomegranate & Mint Egg Bake with Zucchini
Bright, jewel-toned, and packed with vegetables, this skillet bake is the kind of dish that makes eating well feel genuinely exciting rather than like a compromise. A base of golden zucchini cooked down with onion, garlic, turmeric, and cumin creates a warmly spiced foundation before the eggs go in to bake until just set. The whole thing comes together in a single oven-safe pan, which means less cleanup and more time actually enjoying your meal. What really sets this apart is the finish — a generous scatter of pomegranate arils and torn fresh mint lands on top right before serving, adding bursts of sweetness, color, and herbal brightness that feel almost festive. Extra-virgin olive oil does the heavy lifting throughout, which is exactly the kind of fat this style of eating celebrates. It's a dish that works just as well for a leisurely weekend brunch as it does for a light weeknight dinner, and it looks far more impressive than the effort involved would suggest.
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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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