[{"data":1,"prerenderedAt":187},["ShallowReactive",2],{"guide-shakshuka":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":142,"description":143,"difficulty":144,"equipment":145,"extension":157,"family":158,"meta":159,"navigation":160,"nonstick":161,"path":162,"photo":134,"prep":163,"region":164,"related":165,"seo":169,"servings":66,"slug":170,"sources":171,"status":178,"stem":179,"texture":180,"tools":183,"wait":134,"__hash__":186},"guides\u002Fguides\u002Fshakshuka.md","Shakshuka",[],"tomato",{"type":9,"value":10,"toc":133},"minimark",[11,16,47,51,62,71,80,96,112,121],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32,35,38,41,44],"ul",{},[20,21,22],"li",{},"4 large eggs",[20,24,25],{},"1 tbsp olive oil",[20,27,28],{},"1 onion, diced",[20,30,31],{},"1 red pepper, diced",[20,33,34],{},"2 garlic cloves, chopped",[20,36,37],{},"400 g tinned chopped tomatoes",[20,39,40],{},"½ tsp each ground cumin and paprika",[20,42,43],{},"¼ tsp salt",[20,45,46],{},"1 tbsp chopped parsley",[12,48,50],{"id":49},"method","Method",[52,53,58],"cook-step",{"cue":54,"diagram":55,"number":56,"title":57},"The pepper bends easily; spices do not scorch.","stir","1","Soften vegetables",[59,60,61],"p",{},"Warm oil over moderate heat. Cook onion and pepper for 8–10 minutes, stirring, until soft. Add garlic, cumin and paprika for 30 seconds.",[52,63,68],{"cue":64,"diagram":65,"number":66,"title":67},"A spoon drawn through leaves a brief channel.","sauce","2","Thicken the sauce",[59,69,70],{},"Add tomatoes and salt. Simmer uncovered for 10–12 minutes, stirring occasionally.",[52,72,77],{"cue":73,"diagram":74,"number":75,"title":76},"The eggs sit in the sauce without disappearing under it.","pour","3","Nest the eggs",[59,78,79],{},"Make four hollows and crack an egg into each. Reduce heat and cover.",[52,81,86,89],{"cue":82,"diagram":83,"number":84,"title":85},"The thick white near each yolk has set.","lid","4","Set the whites",[59,87,88],{},"Cook gently for about 5–8 minutes. Check all whites are opaque. Add parsley and serve from the pan; leave longer for firm yolks.",[59,90,91,95],{},[92,93,94],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[97,98,100,103,106],"guide-notes",{"title":99},"Equipment & heat",[12,101,99],{"id":102},"equipment-heat",[59,104,105],{},"Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.",[59,107,108,111],{},[92,109,110],{},"Nonstick:"," Suitable over moderate heat. Avoid bare cast iron for a long acidic simmer.",[97,113,115,118],{"title":114},"Troubleshooting",[12,116,114],{"id":117},"troubleshooting",[59,119,120],{},"Watery sauce floods the eggs. Reduce it before adding them. If the bottom catches, lower the heat and add a spoonful of water at the edge.",[97,122,124,127,130],{"title":123},"About this version",[12,125,123],{"id":126},"about-this-version",[59,128,129],{},"A simple red shakshuka. Pepper, chilli and spice choices vary across North African and Middle Eastern households.",[59,131,132],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":134,"searchDepth":135,"depth":135,"links":136},"",2,[137,138,139,140,141],{"id":14,"depth":135,"text":15},{"id":49,"depth":135,"text":50},{"id":102,"depth":135,"text":99},{"id":117,"depth":135,"text":114},{"id":126,"depth":135,"text":123},25,"Eggs nestled in a thick tomato-and-pepper sauce.","Easy",[146,149,151,153,154,156],[147,148],"induction","nonstick",[147,150],"steel",[152,148],"gas",[152,150],[155,148],"electric",[155,150],"md","On a plate",{},true,"Suitable over moderate heat. Avoid bare cast iron for a long acidic simmer.","\u002Fguides\u002Fshakshuka",10,"North Africa & Middle East",[166,167,168],"menemen","huevos-al-plato","huevos-ahogados",{"title":5,"description":143},"shakshuka",[172,175],{"title":173,"url":174},"Suzy Karadsheh — shakshuka","https:\u002F\u002Fwww.themediterraneandish.com\u002Fshakshuka-recipe\u002F",{"title":176,"url":177},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fshakshuka",[181,182],"Runny","Tender",[184,185],"24 cm frying pan with lid","Wooden spoon","TPyvexRWxzl_vAp99NnJndLShMs1b0v8b5HdHtQ_WiI",1791339489309]