Sesame Free Pomegranate & Mint Egg Bake with Zucchini
Bright, jewel-toned, and genuinely unexpected, this skillet bake turns humble pantry staples into something that looks like it belongs on a brunch table at a fancy restaurant. A base of golden zucchini, sweet onion, and garlic gets warmed through with turmeric and cumin, creating a fragrant, lightly spiced bed for eight eggs nestled right into the pan. Once it comes out of the oven, a shower of pomegranate arils and torn fresh mint transforms the whole thing — you get little bursts of tart sweetness against the savory, custardy eggs in every single bite. For anyone navigating sesame allergies or sensitivities, this recipe is a genuinely stress-free option because every ingredient is straightforward and naturally free of the hidden sesame that sneaks into so many spiced or Middle Eastern-inspired dishes. No tahini, no sesame oil, no ambiguous spice blends — just clean, whole ingredients you can verify at a glance. It comes together in one oven-safe skillet, which means minimal cleanup and a dramatic presentation you can bring straight to the table. Whether you serve it for a lazy weekend brunch or a quick weeknight dinner, this dish is the kind of thing people ask you to make again immediately.
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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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