Nitrate & Nitrite Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a weeknight dinner feel genuinely special — golden zucchini spiced with turmeric and cumin, eight eggs nestled into soft wells, and a bright finish of pomegranate arils and fresh mint that you won't see coming. Every ingredient here is whole and unprocessed, so there's no need to squint at labels hunting for hidden preservatives or cured-meat additives that so often sneak into egg-based dishes. The spice blend does serious flavor work, giving the base a warm, earthy depth that pairs beautifully with the sweet-tart pop of pomegranate. Cooking everything in a single oven-safe skillet means the zucchini gets a little golden at the edges before the eggs go in, building layers of texture without any extra effort. That final scatter of torn mint lifts the whole thing with a cool, herby freshness that balances the heat from the red pepper flakes perfectly. It goes straight from oven to table in the pan, which means fewer dishes and a presentation that looks far more impressive than the effort involved.
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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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