Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "FRIED EGGS WITH ZA'ATAR AND SUMAC",
  "description": "This is the breakfast my father loves to make us at home. Fried eggs without za'atar and sumac is unacceptable to him\nso if he's frying the eggs, you can bet there will be plenty of flavor and plenty of olive oil. You can use as little or as\nmuch za'atar and sumac as you like; you can also add or substitute Duqqa (page 244) in this recipe. I like to pan-fry the\neggs in a lot of olive oil so I can mop up the flavored oil with a piece of fresh bread, but you can use less oil or skip\npouring the cooked oil over the eggs as I suggest. If you want the eggs to have crispy edges, cook each one separately.",
  "subtitle": "This is the breakfast my father loves to make us at home. Fried eggs without za'atar and sumac is unacceptable to him so if he's frying the eggs, you can bet there will be plenty of flavor and plenty of olive oil.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons olive oil",
        "2 eggs",
        "1 teaspoon Za'atar (page 244)",
        "1 teaspoon sumac"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Labaneh, homemade (page 26) or store-bought",
        "Pita bread, homemade (page 38) or store-bought"
      ]
    }
  ],
  "instructions": [
    "In a small, non-stick skillet (frying pan), heat the oil over medium heat until hot but not smoking.",
    "Crack the eggs into the oil and sprinkle with the za'atar and sumac.",
    "When the outer edges start turning opaque, after about 1 minute, cover the pan with a lid and reduce the heat.",
    "Lift the lid every 20 seconds or so, tilt the pan, and spoon some of the oil over the eggs, taking care not to burn yourself with the sputtering oil.",
    "This will help the top of the whites to crisp, the yolk to cook faster, and the oil to gain more flavor.",
    "Cook until the egg is your desired level of doneness, about 5 minutes for fully cooked and 3 minutes for runny yolks.",
    "Transfer the eggs to a plate and pour the oil over the top.",
    "Enjoy with pita bread and labaneh."
  ],
  "author": ""
}