In the world of Hollywood glamour, where diets and trends constantly change like the seasons, actress and model Gal Gadot stands out not just for her iconic portrayal of Wonder Woman, but also for her down-to-earth attitude towards food.
While many of us mere mortals often fall for the latest fads and crash diets, Gadot has a refreshing approach—staying true to her roots, quite literally. With a heartwarming connection to her homeland, she infuses her daily meals with flavours that resonate with her, and one dish that takes the spotlight is her favourite Israeli delight: Shakshuka.
Decoding the Shakshuka
The name ‘Shakshuka’ translates to ‘mix’ in Arabic—an apt description of this Middle Eastern concoction that unfolds on your palate like a spectacular firework show. Gadot’s affinity for this dish isn’t just about satisfying hunger pangs, it’s a way of embracing her heritage. This culinary gem, brought to Israel by North African Jewish immigrants, has become a cherished part of the nation’s cuisine. A harmonious blend of stewed tomatoes, eggs, onions, garlic, and a symphony of spices, Shakshuka is a genuine embodiment of flavours that paint a vivid picture of the region.
Crafting the Perfect Shakshuka
Curious to replicate the magic in your own kitchen? The recipe to recreate Gadot’s beloved Shakshuka is both an art and a science. Here’s what you’ll need:
- A splash of Olive Oil
- 1 finely diced Medium Onion
- 2 Cloves Garlic (minced or crushed)
- 1 Green Pepper, diced
- 800 g Diced Tomatoes
- 1 tsp Sweet Paprika
- 1 tsp Ground Cumin
- 1 tsp Regular Paprika
- 1 tbsp Sugar
- 1/2 cup Water
- 6 Eggs
- Salt and Freshly Ground Pepper
- Fresh Parsley or Cilantro for a burst of green
- Crusty Bread for dipping and savouring
- Begin by sautéing the diced onions and peppers in olive oil. As the delicious aroma fills the air, introduce minced garlic to the mix.
- Once the veggies are perfectly softened, it’s showtime for the star ingredients—diced tomatoes and a parade of aromatic spices. Add in the sweet paprika, cumin, regular paprika, and a hint of sugar to transform the tomato canvas into a masterpiece.
- As the tomato mix simmers gently, allow its colours to deepen and textures to meld, and see how the dish takes on a character of its own.
- Just when you thought it couldn’t get any better, it’s time for the pièce de résistance—cracking the eggs into the pan. Carve out wells in the mixture with a spoon to nestle those eggs and crack them in.
- Then, put the lid on and let the shakshuka simmer as the flavours marry each other.
- Once this is nicely cooked, add the final touches—a sprinkle of fresh parsley or cilantro for freshness.
- Before you take your first satisfying bite, don’t forget to grab a slice of crusty bread and enjoy the shakshuka straight off the pan!
What is the Best Time to Eat Shakshuka?
While Gadot opts for it as a simple yet refreshing breakfast, the dish’s nutritional richness and versatile taste make it a worthy contender for dinner tables too. Whether served straight from the pan or nestled in a traditional tajine, shakshuka’s flavours weave a story that transcends time and place.