Moroccan-Style Shakshuka (Fully Set Eggs)摩洛哥风味番茄炖全熟蛋

Method做法

1. Warm the oil in the skillet, add the cumin seeds, and stir for 30 seconds. Add the onion and cook 4–5 minutes until soft, then add the garlic and stir 30 seconds — don't let the seeds or garlic burn.

   平底锅里倒油烧热，下孜然籽搅30秒。放洋葱炒4–5分钟到软，再下蒜搅30秒，别让孜然籽和蒜烧焦。

   Medium-low · 5–6 min中小火 · 5–6分钟

   The vegetables are soft, with no blackened edges.蔬菜熟软，没有焦黑的边。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the crushed tomatoes, roasted pepper, ras el hanout, salt, pepper, and half the herbs. Simmer, uncovered or partly covered, stirring now and then, until the sauce thickens.

   倒入番茄碎、烤椒、香料、盐、胡椒和一半香草，不盖或半盖着煮，偶尔搅一搅，直到酱汁变稠。

   Low · 15 min小火 · 15分钟

   The sauce has thickened and the vegetables are soft, not scorched.酱汁变稠，蔬菜软了，没有糊底。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Make shallow wells in the sauce. Crack the eggs one at a time into a small clean bowl, then slide each into a well. Cover and cook gently until the whites and yolks are fully set and reach 160°F (71°C); a bigger batch takes longer.

   在酱汁里挖几个浅窝。鸡蛋一个一个磕进干净的小碗，再滑进窝里。盖上盖轻轻煮，直到蛋白蛋黄全凝固、中心到160°F (71°C)；份量大就要多煮一会儿。

   Low · 6–9 min小火 · 6–9分钟

   The eggs are fully set but moist from the tomato juices — no runny raw egg.蛋全凝固了，湿润是番茄汁带来的，没有流动的生蛋液。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

4. Turn off the heat, scatter the rest of the herbs over the top, and serve right away. Bread is optional and on the side. The eggs bring the protein and the sauce brings the vegetables; add a little starch only if you want it.

   关火，把剩下的香草撒在上面，马上上桌。饼可加可不加，另放一边。蛋提供蛋白质，酱汁里有蔬菜；想吃主食就少配一点。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。