Mustard Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a regular weeknight feel like something special. Sautéed zucchini gets layered with warm spices — turmeric, cumin, and a pinch of red pepper flakes — before eggs are nestled right into the pan and finished in the oven until perfectly set. The real magic happens at the end, when a shower of jewel-bright pomegranate arils and freshly torn mint lands on top of those golden edges, turning a humble egg bake into something genuinely stunning. For anyone navigating mustard-free cooking, this recipe is a natural fit — every ingredient is straightforward, and there's no need to scrutinize labels or swap anything out. The flavor does all the heavy lifting on its own, with the sweet-tart pop of pomegranate cutting beautifully through the savory, spiced base. Serve it straight from the skillet with a drizzle of good olive oil and you've got a meal that looks far more effortful than it actually is.
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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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