Tree Nut 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 seasoned with turmeric and cumin, eight eggs nestled right into the pan, then finished with a shower of jewel-bright pomegranate arils and fresh mint straight from the oven. 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 less cleanup and a dramatic table presentation all at once. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no nut-based garnishes or hidden almond flour swaps that sometimes sneak into egg bake recipes. The turmeric lends a gorgeous amber hue to the zucchini while the cumin adds earthy depth, so the flavor is anything but plain. Scatter on the pomegranate seeds and torn mint right before serving and you've got a dish that looks like it took serious effort, even though the oven did most of the heavy lifting.
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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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