MSG Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that looks like it came from a weekend brunch spot but comes together entirely from whole, straightforward ingredients. Zucchini gets cooked down with turmeric, cumin, and a pinch of red pepper flakes until it's golden at the edges and fragrant, then eggs are nestled right into the pan and finished in the oven. The real magic happens at the end — a shower of jewel-bright pomegranate arils and torn fresh mint transforms a humble egg bake into something genuinely stunning. That sweet-tart pop from the pomegranate against the warm spiced vegetables is a combination that sounds unexpected but absolutely works. Because every ingredient here is a whole food with nothing processed or packaged, there's no need to scrutinize labels for hidden additives or flavor enhancers that can sneak into spice blends and sauces. It's a one-skillet meal that goes straight from oven to table, which means less cleanup and more time enjoying 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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