Yeast Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is the kind of dish that looks like it came from a restaurant brunch menu but comes together entirely in one pan on a weeknight. Zucchini gets cooked down with turmeric, cumin, and a pinch of red pepper flakes until it's golden at the edges and deeply savory, then eggs are nestled right into the mixture and finished in the oven. The real magic happens at the end — a shower of jewel-bright pomegranate arils and torn fresh mint transforms the whole thing into something genuinely stunning. That pop of sweet-tart fruit against the warm spiced vegetables and rich yolks is a combination that sounds unexpected but absolutely works. Since every ingredient here is naturally free of yeast and fermented additives, there's no need to scrutinize labels or swap anything out — it just works as written. Serve it straight from the skillet with a drizzle of good olive oil and you've got a meal that's as impressive to look at as it is to eat.
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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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