Vegetarian Pomegranate & Mint Egg Bake with Zucchini
Bright, jewel-toned, and packed with flavor, this skillet bake is the kind of dish that makes a weeknight dinner feel like something special. A fragrant base of sautéed onion, garlic, and zucchini gets warmth from turmeric and cumin before eight eggs are nestled right into the pan and finished in the oven. The real magic happens at the end — a generous scatter of pomegranate arils and torn fresh mint transforms the whole thing into something visually stunning and genuinely delicious. That pop of tart sweetness from the pomegranate against the earthy spiced vegetables is a combination you won't see coming but will absolutely want again. Everything cooks in a single oven-safe skillet, which means less cleanup and more time enjoying the meal. It's a satisfying, protein-rich option that proves meat-free cooking doesn't have to feel like a compromise — it can be the most exciting thing on the table.
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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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