Shellfish 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 soft wells, and a finish of jewel-bright pomegranate arils and torn fresh mint that lands somewhere between rustic and stunning. The combination of warm spice and cool, fruity toppings is unexpected in the best possible way. Everything comes together in a single oven-safe skillet, which means minimal cleanup and maximum drama when you bring it straight to the table. Since the whole dish is built from eggs, fresh vegetables, and pantry spices, there's nothing here to second-guess when it comes to hidden shellfish or seafood-derived additives — just clean, straightforward ingredients you can feel good about. The pomegranate adds a bright pop of sweetness that cuts right through the savory base, while the mint keeps every bite feeling fresh. It works equally well as a weekend brunch centerpiece or a light dinner with some crusty bread on the side.
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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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