Walnut 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. Spiced zucchini — warm with turmeric and cumin and just a little heat from red pepper flakes — forms the base, and eight eggs are nestled right into the pan before the whole thing goes into the oven to finish. What comes out is deeply savory, beautifully set, and finished with a scatter of jewel-bright pomegranate arils and fresh torn mint that add a burst of sweetness and brightness to every bite. The combination sounds unexpected, but it absolutely works — the fruity pop of pomegranate against the earthy spiced vegetables is genuinely exciting. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress involved. It's the kind of one-pan meal you'll want to bring straight to the table and serve right from the skillet.
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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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