Pecan Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a regular weeknight feel like something worth sitting down for. Spiced zucchini — warmed with turmeric, cumin, and a pinch of red pepper flakes — forms a golden, fragrant base, and eight eggs are nestled right into the pan before the whole thing goes into the oven. What comes out is deeply savory, beautifully set, and finished with a scatter of jewel-bright pomegranate arils and fresh torn mint that make it look almost too pretty to eat. The sweet-tart pop of pomegranate against the earthy spiced vegetables is genuinely one of those flavor combinations that surprises you every single time. Everything here is straightforward produce, eggs, and pantry spices — no specialty swaps needed, and nothing hiding in the ingredient list that could cause concern for anyone avoiding tree nuts. It comes together in one oven-safe skillet, which means less cleanup and a dramatic table presentation when you serve it straight from the pan.
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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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