Green Shakshuka (A Veggie-Packed Twist on a Brunch Classic)

Written by Dietitian & Mom: Elis Halenko

Looking for a vibrant, nutrient-dense breakfast or brunch that feels fancy but comes together in under 30 minutes? Enter: Green Shakshuka—a fresh take on the Middle Eastern favorite, made with leafy greens, herbs, and perfectly poached eggs.

This version skips the tomatoes and brings you all the flavor and comfort of the original—just greener.

Why You’ll Love This Recipe

A delicious way to eat more greens – packed with spinach, kale, herbs, and leeks.
Quick & one-pan – minimal cleanup with maximum flavor.
Perfect for breakfast, brunch, or light dinner – topped with eggs for a balanced, protein-rich meal.
Customizable – use whatever leafy greens or herbs you have on hand.
Gluten-free, vegetarian, low-carb – and easy to make dairy-free.

Whether you’re trying to eat more veggies, reduce food waste, or just want to shake up your breakfast routine, this green shakshuka is a satisfying, feel-good option.

Dietitian Notes

This recipe checks so many boxes from a nutrition standpoint. Here’s why I recommend it often:

Leafy greens like kale and spinach are packed with fiber, iron, folate, vitamin K, and antioxidants—all essential for energy, gut health, and inflammation support.
Eggs are an excellent source of high-quality protein, vitamin D, and choline—great for brain health (especially for kids and pregnant women).
The combination of fiber + healthy fats + protein keeps you satisfied and energized, making it a great start to the day.
It’s also naturally low in added sugar and carbs, and supports hormonal health, blood sugar balance, and digestion.

This is one of those meals that feels indulgent but is truly nourishing from the inside out.

How to Make It Toddler-Friendly

Green Shakshuka might sound grown-up, but it’s actually a great way to introduce leafy greens to toddlers. Here’s how to make it work:

Chop greens finely or blend into the base so the texture is smoother and more familiar.
Crack the egg and cook fully—you can scramble it in if runny yolks are a no-go for your little one.
Serve with toast or pita for dipping—toddlers love to dip!
Top with cheese or avocado for a creamier finish and more toddler appeal.

Involve them! Letting kids stir the greens or sprinkle cheese can boost their interest in trying it.

Ingredients

1 tbsp olive oil
1 leek or small onion, sliced
2 garlic cloves, minced
4 cups baby spinach (or a mix of kale, chard, etc.)
1/4 cup chopped fresh parsley or cilantro
1/4 cup fresh basil or dill (optional)
Salt & pepper to taste
4–6 eggs

Optional toppings: crumbled feta, avocado, chili flakes, lemon zest

Instructions:

Heat olive oil in a skillet over medium heat. Add leek/onion and cook until soft, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in greens and herbs. Sauté until wilted and tender.
Add coconut milk (if using) and season with salt and pepper.
Make little wells and crack in the eggs. Cover and cook until eggs are just set.
Top with desired garnishes and serve with crusty bread, pita, or roasted potatoes.

Let’s Make Greens Less Boring

If you’re looking for more real food inspiration, toddler-friendly meals, and healthy recipes that the whole family will enjoy, follow me on Instagram @thefoodstylistrd.