Wheat Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that makes you stop and stare before you even take a bite — jewel-bright pomegranate arils scattered over golden zucchini and perfectly set eggs is genuinely stunning. The base builds real depth with turmeric, cumin, and a pinch of red pepper flakes, so every forkful has warmth and a subtle kick that keeps things interesting. Zucchini cooks down until just tender and lightly golden at the edges, giving the whole thing a satisfying, almost silky texture that holds up beautifully under the eggs. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, wholesome cooking. The fresh mint and pomegranate finish aren't just pretty; they add a bright, cooling contrast to all that savory spice that genuinely elevates the dish. Serving straight from the skillet means minimal cleanup and maximum drama at the table, which is always a win.
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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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