Pescatarian Pomegranate & Mint Egg Bake with Zucchini
There is something genuinely exciting about a skillet dish that manages to feel both weeknight-easy and dinner-party-worthy at the same time. Spiced zucchini — warmed through with turmeric, cumin, and a hint of crushed red pepper — forms the fragrant, golden base, while eight eggs are nestled right into the pan and finished in the oven until just set. The real magic happens at the end, when a shower of jewel-bright pomegranate arils and freshly torn mint lands on top of the hot skillet, turning a simple bake into something that looks almost too pretty to eat. That sweet-tart pop from the pomegranate against the earthy spiced vegetables is a combination that genuinely surprises people. Because the whole dish is built around eggs, fresh produce, and pantry spices, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds — everything here is exactly as it should be. Serve it straight from the skillet with a drizzle of good olive oil and some crusty bread on the side, and you have a complete, satisfying meal that comes together in one 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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