Mushroom Free Pomegranate & Mint Egg Bake with Zucchini
Bright, jewel-toned, and packed with unexpected flavor, this skillet egg bake is the kind of dish that makes a weeknight dinner feel like something special. A base of golden zucchini seasoned with turmeric, cumin, and a pinch of red pepper flakes creates a warmly spiced bed for eight eggs baked right in the pan. The whole thing comes together in one oven-safe skillet, which means minimal cleanup and maximum payoff. What really sets it apart is the finish — a generous scatter of pomegranate arils and torn fresh mint lands on top just before serving, adding bursts of tartness and cool herbal brightness that cut right through the richness of the eggs. For anyone navigating a mushroom-free kitchen, this recipe is completely straightforward with no swaps or substitutions needed — every ingredient is exactly what it says it is. It's equally at home on a brunch table or a quick dinner rotation, and serving straight from the skillet gives it that rustic, come-and-get-it energy that people love. A final drizzle of good olive oil ties everything together beautifully.
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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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