Paleo Pomegranate & Mint Egg Bake with Zucchini
Bright, jewel-toned, and packed with flavor, this skillet egg bake is the kind of dish that makes a grain-free lifestyle feel genuinely exciting rather than restrictive. A base of golden zucchini, sweet onion, and warm spices like turmeric and cumin creates a deeply savory foundation before the eggs ever hit the pan. Everything comes together in a single oven-safe skillet, which means minimal cleanup and maximum payoff. The real showstopper is the finish — a scatter of ruby pomegranate arils and torn fresh mint that adds a burst of sweetness and brightness against all that earthy warmth. Every ingredient here is whole and unprocessed, so there's no need to scan labels or second-guess anything. It's equally at home on a lazy weekend morning or a weeknight dinner table, and serving straight from the skillet gives it that effortless, rustic charm that always impresses.
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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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