Looking for Mother’s Day brunch ideas? Check out this healthy Green Shakshuka recipe!

If you’re aiming to incorporate more vegetables into your morning meals, look no further. This skillet breakfast recipe is brimming with a variety of veggies and spices, providing a hearty and satisfying meal all in one pan. Plus, it’s highly adaptable, allowing you to use whatever ingredients you have on hand.

While it pairs well with organic sourdough or grain-free bread if you enjoy bread, it’s equally delicious on its own.

Whip this up as a special Mother’s day meal this Sunday. Enjoy!


  • 3 tablespoons avocado oil or ghee
  • 1 large leek, thinly sliced (white part only)
  • ½ medium yellow onion, finely diced
  • 8 white button mushrooms, thinly sliced
  • 2 small zucchini, grated
  • 1 bunch Swiss chard, thinly sliced
  • 4 cups spinach, packed
  • 1 red chili pepper, or jalapeño, thinly sliced
  • ⅓ cup coconut milk
  • ½ teaspoon ground turmeric
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 3 ounces goat or sheep feta cheese, crumbled
  • ½ large avocado, thinly sliced
  • 6 large pasture-raised eggs


  1. Heat the avocado oil in a large skillet over medium heat. Once hot, add the leeks and onions to the skillet and cook, stirring occasionally, for about 5 minutes until softened.
  2. Add the mushrooms and zucchini, stir to combine. Cover and cook for 5 minutes until softened.
  3. In a small bowl, mix together the coconut milk, turmeric, salt, and pepper and set aside.
  4. Remove the lid and add the chard, spinach, and chili pepper. Stir occasionally while frying for 5 minutes until the greens are softened. Pour in the coconut milk mixture and stir to combine.
  5. Create wells for each egg in the shakshuka veggie base using a spoon and carefully crack an egg into each well. Increase heat to medium-high and cook for about 10 minutes or until the whites are still jiggly but set.
  6. Top with the feta crumbles, then cover and cook for another 2-3 minutes.
  7. Remove from heat and garnish with avocado slices and some extra fresh ground pepper if desired.

Recipe from Dr. Mark Hyman.