Seed Oil Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes you feel like you've unlocked a secret — golden zucchini, warm spices, and eight perfectly baked eggs all finished with jewel-bright pomegranate arils and fresh mint. The combination sounds unexpected, but the sweet-tart pop of pomegranate against the earthy cumin and turmeric is genuinely stunning. Every ingredient here is straightforward and clean, built around extra-virgin olive oil rather than any of the refined seed oils that sneak into so many packaged and restaurant versions of egg dishes. Cooking the zucchini low and slow in the skillet before the eggs go in means you get tender, lightly caramelized vegetables as the base rather than a watery mess. The whole thing goes from stovetop to oven in one pan, which keeps cleanup minimal and the flavors concentrated. Scattered mint and a final drizzle of olive oil right before serving keep it bright and fresh rather than heavy. It's the kind of weeknight dinner — or lazy weekend brunch — that looks far more impressive than the effort it actually takes.
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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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