Soy 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. Golden-edged zucchini is layered with warm spices — turmeric, cumin, a hint of red pepper — then topped with eggs baked right into the pan until the whites are just set and the yolks are still a little dreamy. What really sets it apart is the finish: a shower of jewel-bright pomegranate arils and torn fresh mint that bring a burst of sweetness and cool herbal freshness to every bite. Every single ingredient here is naturally free of soy, so there's no label-scanning or substitution gymnastics required — just straightforward, whole-food cooking from start to finish. The whole thing comes together in one oven-safe skillet, which means less cleanup and a genuinely beautiful presentation when you bring it straight to the table. It works just as well for a lazy weekend brunch as it does for a light dinner, and that optional drizzle of olive oil at the end ties everything together in the most satisfying way.
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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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