Traditional versus modern Shakshuka — which wins?

I've now had Shakshuka prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises silan date syrup in the way Shabbat and holiday meals follow religious traditions that shape the food served. The warmly spiced character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Shabbat family dinner context for the traditional version adds meaning that plating alone can't provide. arak with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.