In season当季Middle Eastern中东
Shakshuka (Eggs in Spiced Tomato Sauce)北非蛋（香料番茄烩蛋）
Eggs gently cooked in a cumin-paprika tomato sauce, scooped up with warm pita — one skillet, about 40 minutes.孜然红椒番茄酱里焖蛋，用热皮塔饼舀着吃；一只锅，约40分钟。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Cut the onion in half through the root, peel it, and dice into 1-cm / ½-inch pieces.洋葱从根部对半切开，去皮，切1厘米丁。- Cut the bell pepper into 1-cm / ½-inch strips, discarding stem and seeds.甜椒去蒂去籽，切1厘米条。
- Peel garlic and mince it finely: rock the knife over the cloves until pieces are about 2 mm.大蒜去皮剁成约2毫米的细末：刀尖压住，刀身上下摇动。
Measure all ground spices into one small cup before the pan goes on the heat; they cook in under a minute.开火前把所有香料粉量进一个小杯，它们不到一分钟就熟。- Crack each egg into a small cup first, so a broken shell or bad egg never goes into the pan. Wash hands for 20 seconds after handling raw eggs.每个蛋先打进小杯，碎壳或坏蛋不会进锅；碰过生蛋后洗手20秒。
- Crumble the feta and chop the parsley leaves; keep them on a small plate.菲达奶酪捏碎，欧芹叶切碎，放小盘备用。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Olive oil橄榄油2 tbsp大勺
- Onion洋葱1
- Red bell pepper红甜椒1
- Garlic大蒜3 cloves瓣
- Cumin孜然1 tsp小勺
- Paprika红椒粉1 tsp小勺
- Canned crushed tomatoes (28 oz / 794 g)碎番茄罐头（794克）1 can罐
- Eggs鸡蛋6 large个大的
- Fine salt细盐0.75 tsp小勺
- Feta菲达奶酪0.25 cup杯
- Parsley欧芹0.25 cup杯
- Pita breads皮塔饼4
Method做法
Pour 2 tbsp olive oil into the skillet.
平底锅里倒2大匙橄榄油。
The oil coats the pan and shimmers but doesn't smoke.油铺满锅底，微微发亮，但别冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Add the onion and bell pepper and cook, stirring every minute, until the onion softens.
把洋葱和甜椒下锅，每分钟翻炒一次，炒到洋葱变软。
The onion is translucent and soft at the edges, not browned.洋葱半透明，边儿软了，但没发黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Stir in the garlic, cumin, and paprika and cook just until fragrant.
拌入蒜末、孜然和红椒粉，炒出香味就成。
The garlic and spices smell toasty, and the garlic is pale gold, not brown.蒜和香料香气扑鼻，蒜呈浅金色，别炒褐了。
Common mistake & quick fix容易错在哪，怎么补救
If garlic browns or spices smell burnt, move straight to the next step (the liquid stops the cooking). If black and bitter, wipe out and restart this step.蒜变褐或香料有焦味，立刻做下一步（加液体止住）；已发黑发苦就擦净锅重做这步。
Pour in the crushed tomatoes and ¾ tsp salt, then simmer uncovered, stirring every 2 minutes, until the sauce thickens.
倒入碎番茄和¾小匙盐，不盖盖儿小火煮，每2分钟搅一次，煮到酱汁变稠。
A spoon dragged across the pan leaves a path that stays open for 2 seconds.勺子在锅底划一道，痕迹能停2秒。
Common mistake & quick fix容易错在哪，怎么补救
If it spatters, lower the heat. If too thick or catching, stir in 2 tbsp water at a time, up to 6 tbsp.溅得厉害就调小火；太稠或粘底就每次加2大匙水，最多6大匙。
Make 6 hollows in the sauce with the back of a spoon and slide one egg from its cup into each. Cracked in from high up: the pan got renamed scrambled eggs in tomato. Slide each one into its hollow, down at the sauce. Only then does the yolk sit whole, red sauce all around.
用勺背在酱里压出6个小坑，每个坑里滑进一只杯里的蛋。蛋从高处打进去的，这锅改叫番茄炒蛋了。贴着酱面滑进坑里，蛋黄才会立着，周围是红酱。
Each egg sits in its own hollow, surrounded by sauce.每只蛋各在一个坑里，周围是酱。
Common mistake & quick fix容易错在哪，怎么补救
A broken yolk is fine; cook it the same way. Wash hands after touching raw egg.蛋黄破了没关系，照样煮；碰生蛋后洗手。
Cover the skillet and cook until the eggs are done to your liking.
盖上锅盖焖，焖到鸡蛋熟度合你口味。
The whites are fully opaque and firm, the yolks have thickened, and a thermometer in a yolk reads 160°F (71°C).蛋白全白凝固，蛋黄变稠，温度计插入蛋黄达160°F (71°C)。
Common mistake & quick fix容易错在哪，怎么补救
If any white is still clear, cover 2 more minutes and check again. Lift the lid away from your face.还有透明蛋白就再盖2分钟重查；揭盖时朝外避开脸。
Turn off the heat and scatter the feta and parsley over the top.
关火，把菲达奶酪和欧芹撒在表面。
The cheese and herbs are spread evenly across the pan.奶酪和香草均匀铺在锅面。
Common mistake & quick fix容易错在哪，怎么补救
The handle stays hot for a long time: grip it only with an oven mitt.锅柄会烫很久，只用隔热手套拿。
Spoon 1–2 eggs with sauce onto each of the 4 plates and serve with a pita.
把1–2个蛋和酱舀到4只盘子里，配一张皮塔饼上桌。
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)。
Know your ingredients认识食材
Ingredients explained食材讲解
Olive oil橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Red bell pepper红甜椒More vitamin C than an orange (red ones most). Glossy, firm, heavy.维C比橙子还多（红椒最高）。选光亮、硬实、压手的。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cumin孜然Toast whole seeds in oil until fragrant before adding the rest.整粒先下油爆香，再加其他。
- Paprika红椒粉
Spanish smoked paprika (pimentón) gives bravas and chorizo dishes their smoky red; sweet paprika is milder.西班牙烟熏红椒粉让炸土豆和辣肠菜带烟熏红色；甜椒粉更温和。
Canned crushed tomatoes (28 oz / 794 g)碎番茄罐头（794克）Picked ripe, often better than winter fresh. San Marzano–style whole tomatoes are sweetest.熟透才装罐，冬天常比鲜番茄好。整颗圣马扎诺型最甜。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 30-cm / 12-inch skillet with lid30厘米带盖平底锅
Instant-read food thermometer即读式食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables or salad, ¼ this dish, ¼ rice, bread or tortillas.均衡一盘：½蔬菜或沙拉、¼这道菜、¼米饭、面包或玉米饼。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。