Green Shakshuka with Spinach, Peas, and Feta

Shakshuka, in its traditional version, has its roots in the Maghreb, especially in Tunisia, where it is mentioned in oral sources of Berber communities as a popular dish since the 16th century.

Its name derives from the Arabic 'chakchouka', which means 'mixture', and during the Ottoman period, it spread throughout North Africa as a humble but nutritious preparation.

It was after the independence of Israel, in the mid-20th century, when Sephardic and Maghrebi Jewish immigrants brought this dish to the Middle East, where it became a culinary icon in countries like Israel and Palestine.

Interestingly, shakshuka was the subject of an identity dispute in the 90s among different Israeli culinary currents claiming its authenticity as a national symbol, which generated a broad debate about cultural appropriation in cuisine.

Today, reinterpretations like green shakshuka reflect the contemporary fusion between respect for tradition and global creativity.