Paraben Free Pomegranate & Mint Egg Bake with Zucchini
Bright, jewel-toned, and packed with flavor, this skillet bake is the kind of dish that makes a simple weeknight dinner feel genuinely special. A base of golden zucchini, sweet onion, and warm spices like turmeric and cumin creates a fragrant, savory bed for eight eggs nestled right into the pan. The whole thing goes from stovetop to oven in one skillet, which means less cleanup and more time to enjoy the results. What really sets it apart is the finish — a shower of juicy pomegranate arils and torn fresh mint that adds brightness, crunch, and a pop of color you won't find in your average egg dish. Every ingredient here is whole and straightforward, which is exactly what you want when you're being mindful about what goes into your food and steering clear of synthetic preservatives or additives that sneak into processed products. A drizzle of good extra-virgin olive oil right before serving pulls everything together beautifully. Serve it straight from the skillet and watch it disappear.
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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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