Pistachio 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 little wells, and a shower of jewel-bright pomegranate arils and fresh mint landing on top right before serving. The combination of warm spice and cool, fruity finish is unexpected in the best possible way. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden nut traces sneaking in from a spice blend or garnish. The zucchini gets beautifully tender and lightly caramelized in the skillet before the whole thing moves into the oven, so the texture is far more interesting than a standard scramble. Pomegranate arils add little bursts of tartness that cut right through the richness of the yolks, and the torn mint keeps everything feeling bright and fresh. It comes together in one pan and goes straight to the table, which means less cleanup and more time to enjoy it.
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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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