Oats 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 lands somewhere between a weeknight staple and a weekend showstopper. The combination of warm spice and cool, jewel-like pomegranate is unexpected in the best possible way, and the whole thing comes straight to the table from the skillet. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The zucchini gets beautifully tender and lightly caramelized at the edges before the eggs even go in, which means the base is already packed with flavor before the oven does its work. Torn mint leaves scattered over the top add a herby freshness that cuts through the richness of the eggs perfectly. It's a visually stunning, crowd-pleasing dish that happens to be as safe and simple as it is delicious.
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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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