Pork 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. Zucchini gets cooked down with turmeric, cumin, and a hint of red pepper flakes until it's golden at the edges and deeply fragrant, then eight eggs are nestled right into the pan and finished in the oven. The real magic happens at the end — a shower of jewel-bright pomegranate arils and torn fresh mint lands on top of the just-set eggs, turning a humble bake into something genuinely stunning. Every ingredient here is naturally free of pork and pork derivatives, so there's no label-scanning or substitution stress involved. The combination of warm spice, creamy yolk, tart pomegranate, and cool mint hits every note at once in a way that feels almost too good for how little effort it takes. Serve it straight from the skillet with a drizzle of olive oil and watch it disappear fast.
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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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