Turkey Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes a regular weeknight feel a little special — golden zucchini spiced with turmeric and cumin, eight eggs nestled right into the pan, then finished with jewel-bright pomegranate arils and fresh mint straight from the oven. The combination of warm spice and cool, fruity toppings is genuinely surprising in the best way. Every ingredient here is naturally free of poultry, so there's no substituting or label-scanning required — just straightforward, confident cooking. The whole thing comes together in a single oven-safe skillet, which means less cleanup and a dramatic table presentation when you serve it straight from the pan. Turmeric gives the zucchini a gorgeous color while cumin adds earthy depth, and the pomegranate seeds burst with a little sweetness that cuts right through the richness of the yolks. It works equally well as a relaxed 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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