Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2aa27a3ee02c4c909f71635cd9d988cb",
    "updated": "2025-04-24T07:23:22.055Z",
    "title": "Shakshuka",
    "subtitle": null,
    "description": "Shakshuka is a versatile North African dish, perfect for a delightful brunch.  Whether served in individual skillets or a single large pan, this dish features eggs poached in a rich and savory tomato and bell pepper sauce.  Serve with crusty white bread for a complete and satisfying meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cumin seeds",
          "light olive oil or vegetable oil",
          "onions, sliced",
          "red bell peppers, cut into (19.05 mm) strips",
          "yellow bell peppers, cut into (19.05 mm) strips",
          "muscovado sugar",
          "bay leaves",
          "thyme sprigs, leaves picked and chopped",
          "chopped parsley",
          "chopped cilantro, plus extra to garnish",
          "ripe tomatoes, roughly chopped",
          "saffron threads",
          "cayenne pepper",
          "salt and black pepper",
          "up to 18 cups water",
          "eggs"
        ]
      }
    ],
    "instructions": [
      "In a very large pan, dry-roast the cumin seeds over high heat for 2 minutes.",
      "Add the oil and onions and sauté for 5 minutes.",
      "Add the bell peppers, sugar, and herbs, and continue cooking over high heat for 5 to 10 minutes to develop a rich color.",
      "Incorporate the tomatoes, saffron, cayenne pepper, and salt and pepper to taste.",
      "Reduce the heat to low and simmer for 15 minutes.",
      "While simmering, gradually add water until the mixture achieves a pasta sauce consistency.",
      "Taste and adjust the seasoning as needed. The sauce should be vibrant and flavorful.",
      "Remove the bay leaves.",
      "Divide the pepper and tomato mixture among four deep frying pans, ensuring each pan is large enough for a generous individual serving.",
      "Place the pans over medium heat to warm the mixture.  Create two wells in the mixture in each pan and gently crack an egg into each well.",
      "Season the eggs with salt and cover the pans with lids.",
      "Cook over very low heat for 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your preference.",
      "Garnish with fresh cilantro and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The pepper and tomato mixture can be prepared ahead of time."
  }
]