From Rotten Tomatoes to Culinary Treasures: The Shakshuka Journey

A Story Unfolding Across Timelines.

Jan 27, 2025

Three pans of shakshuka, each showcasing vibrant tomato-based sauces topped with eggs cooked to different textures. The dishes are surrounded by elements that reflect their unique styles, such as herbs, bread, or vibrant tomato garnishes. A visual journey into variations of shakshuka, highlighting its rich colors and textures. Created as part of The Liat Show and Foodie Disorder, celebrating the culinary roots of Israeli and Mediterranean cuisine. — As a Superwoman, I made these and took the pictures.

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Hear About Foodie Disorder for the First Time?

Foodie disorder is the irresistible drive to learn about food and experience it as more than just fuel for our body but as an art, a science, and a delicious journey. People with this condition cook, dine, and daydream about meals with passion and purpose. They explore ingredients and the history of the produce they eat.

For me, this manifests as an irresistible curiosity to read about what I eat, where it grows, and its journey from the growers to my plate. I also have an insatiable need to cook, a love for eating out, an obsession with taking pictures of everything I eat and posting them on Instagram stories, and an endless curiosity to explore new flavors from different cultures and cuisines.

Exploring a culture’s signature dishes is a journey through memory lane, which can also be an emotional experience but definitely a delicious one, especially when eating Shakshuka.

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A hearty serving of shakshuka, with eggs nestled in a rich tomato and vegetable sauce, plated alongside two slices of Challa bread and a glass of freshly squeezed orange juice. The dish captures the essence of a homemade breakfast made by Liat Portal, showcasing the comfort and vibrance of Israeli flavors. Foodie Disorder featured this as an iconic breakfast delight. — As a Superwoman, I made this and took the picture.

My Love for Tomatoes

I love tomatoes more than any other vegetable. As I told you in the previous episode, a tomato is technically a fruit because it contains seeds, but it is eaten as a vegetable. It was a shocking piece of information to discover at such a young age in elementary school, but I’ve learned to live with that and still refer to tomatoes as vegetables.

Over the years, I have watched TV shows about the variety of tomato species, mainly on the Travel Channel. I remember a scene from a farmers' market in Italy where the camera showed a long shot of endless different species on some of the booths. It looked endless to me. There were so many kinds I had never seen, and I wanted to be in that market so much. These were the days before Google or social media, so all I could do was watch and dream.

Today’s technology makes it easier to write down notes immediately, search on our smartphones, and add places like this to my wish list. Sadly, I only have that memory without the show's name, the host, or even where that specific market in Italy was.

On the Travel Channel, I also discovered the famous tomato festival in Spain, La Tomatina. During this festival, people throw tomatoes at each other in the streets. Most of the tomatoes are rotten tomatoes, but who cares when people are thrilled about a food fight? This is definitely the biggest food fight in the world.

The festival’s origins date back to the 1940s and has since become a famous tourist attraction. Dozens of trucks bring more than 100 tons of tomatoes to the city center, providing the weapons for this food war. The start and end of the battle, which lasts exactly one hour, are marked by the firing of a cannon. I wish that would be the only war in the world ever, a war that lasts an hour once a year, and the only weapons allowed are rotten tomatoes. While the exact origins of the festival remain unclear, it is said to have started with a small food fight or perhaps a riot following the overturning of a tomato truck.

A skillet of shakshuka topped with fresh mozzarella chunks, baked to perfection with a golden yolk in the center, accompanied by a soft, glossy brioche roll and a glass of orange juice. A bold fusion of flavors, blending traditional Israeli shakshuka with modern influences. Another creation by Liat Portal for The Liat Show and Foodie Disorder. — As a Superwoman, I made this and took the picture.

Welcome the Shakshuka

In the podcast summary about schnitzel and burekas, I asked what dish you would like to hear about next. The chosen dish was Shakshuka. What a weird name for a dish, isn’t it? Well, that’s just the beginning. You have no idea how many weirdly named dishes are waiting for you to meet, so stay tuned.

To give you a heads-up, this is not the only tomato-based dish that has become a staple in Israeli cuisine. However, the grand opening is dedicated to the most popular one, which has earned a royal place among signature dishes in the Israeli kitchen. Please give a big applause to Shakshuka!

A skillet of classic shakshuka, showcasing tomatoes cooked into a rich, aromatic sauce with a perfectly poached egg. Served with two slices of brioche bread and a glass of orange juice, this dish epitomizes the simplicity and beauty of Mediterranean cooking. Prepared with love by Liat Portal, as part of her culinary storytelling of Foodie Disorder on The Liat Show. — As a Superwoman, I made this and took the picture.

What is Shakshuka?

Shakshuka also spelled Shakshouka, is a dish made with tomatoes, spices, and eggs. Its extended version often includes onions and peppers. Originally, it was a quick solution to use up leftovers of yesterday’s sauce, which might have contained meat, chicken, or fish. With the addition of a few eggs, it became a nutritious and fast meal.

The journey of Shakshuka to Israel begins with the Jewish communities of North Africa. Jewish immigrants from Morocco, Algeria, and Tunisia brought this dish to Israel, and due to its simplicity and ease of preparation, it quickly became a staple meal in Israeli kitchens.

The word Shakshuka means “mixture” in Algerian Arabic and “mixed” in Tunisian Arabic. Its origins are tied to North African Arabic, but it was also borrowed into French as Chakchouka and later into English. Israelis, however, use the original Arabic word brought by Jewish immigrants from North Africa. To summarize this world tour, the word originated in North Africa, then the French borrowed it, and then the British borrowed it from the French. This shows vocabulary creativity at its best when nations eat dishes from other cultures and borrow their names instead of creating new ones.

A skillet filled with shakshuka featuring a perfectly cooked egg in the center, topped with fresh cilantro leaves and served with slices of Challa bread on a white plate. This dish represents Liat Portal's ability to balance tradition with bold flavors on The Liat Show and Foodie Disorder. — As a Superwoman, I made this and took the picture.

Why Has Shakshuka Gained Popularity?

If I could guess why Shakshuka became so popular, it would be its efficiency. Ripe or overripe tomatoes are the perfect solution for a dish before they go bad.

While I don’t remember the first time I ate Shakshuka, I do recall it being a frequent dish on our dinner table, especially when the tomatoes in the fridge were very ripe. Eating it with fresh bread is one of the most delicious meals in the world.

A skillet of shakshuka topped with crumbled blue cheese and fresh cilantro leaves, paired with a slice of dark rye bread. The combination of bold flavors and textures tells a story of creative spins on the classic dish. Made by Liat Portal, showcasing her culinary artistry on The Liat Show and Foodie Disorder. — As a Superwoman, I made this and took the picture.

My Basic Recipe for Shakshuka

Ingredients:

1 onion, chopped
1 jalapeno or bell pepper (spicy or not, based on taste), chopped
3 garlic cloves, chopped or minced
3-5 ripe tomatoes, diced, chopped, or cracked (any way you like works)
1 teaspoon paprika
0.5 teaspoon cumin
Salt and pepper to taste
Optional spices: cayenne pepper, dried chili flakes, turmeric
0.5 teaspoon sugar (optional to reduce acidity)
4–6 eggs
Olive oil for frying
Optional garnish: chopped cilantro

Instructions:

Heat olive oil in a pan and fry the chopped onions until golden.
Add the peppers and garlic, and sauté for a few minutes.
Stir in the chopped tomatoes and cook over medium heat for 5–7 minutes.
Add paprika, cumin, salt, and pepper. For extra flavor, you can add cayenne pepper, chili flakes, or a sprinkle of turmeric. If the tomatoes are too acidic, add half a teaspoon of sugar.
Cook the tomato base for a few more minutes. If you like herbs, add chopped cilantro.
Make small wells in the sauce and crack the eggs into them. Cook the eggs to your preferred doneness, whether poached or fully cooked.
Serve hot with fresh bread, and enjoy!

A vibrant shakshuka topped with sautéed mushrooms and garnished with fresh basil and cilantro, served with a seeded whole-grain roll. The dish captures the essence of creativity and fresh produce. This is another culinary highlight from The Liat Show and Foodie Disorder by Liat Portal. — As a Superwoman, I made this and took the picture.

Curious About Other Versions?

Want to explore fusion versions of Shakshuka? Stay tuned for the next episode in this series. If you’re impatient and can’t wait, Google Liat Portal Foodie Disorder, switch to images view and explore the various types of Shakshuka I’ve made. See you soon and bon appetite!

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Liat

In this journey, I weave together episodes from my life with the rich tapestry of Israeli culture through music, food, arts, entrepreneurship, and more. I write over the weekends and evenings and publish these episodes as they unfold, almost like a live performance.

Each episode is part of a set focused on a specific topic, though sometimes I release standalone episodes. A set is released over several days to make it easier for you to read during your busy workday. If one episode catches your attention, make sure to read the entire set to get the whole picture. Although these episodes are released in sets, you can read the entire newsletter from the beginning, as it flows smoothly, like music to your ears - or, in this case, your eyes.