add shakshuka and fried rice

.claude/settings.local.json

@@ -10,7 +10,9 @@
       "Bash(ls)",
       "Bash(node -e:*)",
       "WebFetch(domain:thewoksoflife.com)",
-      "WebFetch(domain:www.spendwithpennies.com)"
+      "WebFetch(domain:www.spendwithpennies.com)",
+      "WebFetch(domain:downshiftology.com)",
+      "WebFetch(domain:www.thekitchn.com)"
     ]
   }
 }

package-lock.json

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@@ -2103,7 +2100,6 @@
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       "license": "MIT",
-      "peer": true,
       "bin": {
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       }
@@ -6416,7 +6409,6 @@
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@@ -6631,7 +6622,6 @@
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-      "peer": true,
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@@ -7878,7 +7866,6 @@
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public/recipes/african/shakshuka/shakshuka.mdx

@@ -0,0 +1,72 @@
+---
+title: "Shakshuka"
+slug: "shakshuka"
+date: "2026-03-18"
+lastUpdated: "2026-03-18"
+category: "african"
+tags: ["african"]
+cookTime: 30
+prepTime: 10
+servings: 4
+author: "jake"
+description: "Poached eggs in a spiced tomato and pepper sauce. A one-pan North African and Middle Eastern classic."
+featured: false
+display: true
+displayPhoto: "./assets/shakshuka2.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Shakshuka](./assets/shakshuka.jpg)
+*Shakshuka*
+
+![Shakshuka (Glamour Shot)](./assets/shakshuka2.jpg)
+*Shakshuka (Glamour Shot)*
+
+## Ingredients
+### Sauce
+- 2 tablespoons olive oil
+- 3 medium tomatoes halved, and/or 1 tablespoon tomato paste and/or 1 can (28oz) crushed tomatoes
+- 1 medium yellow onion, diced
+- 1 red bell pepper, diced
+- 5 cloves garlic, minced
+- 1 teaspoon cumin
+- 1 teaspoon paprika
+- 1/4 teaspoon cayenne pepper (adjust to taste)
+- Salt and black pepper, to taste
+- 3–6 large eggs
+- Fresh parsley or cilantro, roughly chopped
+- 1/2 teaspoon sugar (optional)
+- 2 oz crumbled feta cheese (optional)
+- Crusty bread or pita, for serving
+
+## Instructions
+1. Heat **olive oil** in a large, deep skillet or Dutch oven over medium heat.
+2. Add the **onion** and **red bell pepper**. Cook, stirring occasionally, until softened and lightly golden, about 7–8 minutes.
+3. Halve the **tomatoes** and place them face side down in the pan. Cook, covered for 7-8 minutes until the skin on the tomatoes can be removed by tongs.
+4. Optionally, add the **tomato paste** and **crushed tomatoes** and cook for 1 minute.
+5. Smash the skinless tomatoes down as much as they can go. Cook for another few minutes while they start to break down.
+6. Add the **garlic**, **cumin**, **paprika**, **smoked paprika**, and **cayenne**. Stir and cook for 1–2 minutes until very fragrant.
+7. Season with **salt**, **pepper**, and a pinch of **sugar** if desired. Stir to combine.
+8. Reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have fully broken down.
+9. Use the back of a spoon to make 5–6 wells in the sauce. Carefully crack an **egg** or put a pinch of **mozzarella cheese** into each well.
+10. Cover the skillet and cook for 8–10 minutes, or until the egg whites are just set but the yolks are still runny. Check frequently — they go from underdone to overdone quickly.
+11. Remove from heat. Scatter **feta** (if using) and **fresh herbs** over the top.
+12. Serve directly from the pan with plenty of **crusty bread or pita** for scooping.
+
+## Notes
+### Egg Doneness
+- For runny yolks, cover and cook 7–8 minutes. For fully set yolks, cook 10–12 minutes. Start checking early — residual heat will continue cooking the eggs after you remove the lid.
+
+### Make It Ahead
+- Instead of the tomatoes/paste, tomato sauce can be made up to 5 days in advance and stored in the fridge. Reheat in the skillet and add the eggs fresh to order.
+
+### Variations
+- **Green shakshuka**: swap tomatoes for tomatillos and add spinach or chard.
+- **Spicier**: add a finely chopped jalapeño or a pinch of red pepper flakes with the onion.
+- Add a can of drained chickpeas to the sauce for extra protein.
+
+## References
+- Reference Recipe **[HERE](https://downshiftology.com/recipes/shakshuka/)**
+</RecipeCard>

public/recipes/chinese/fried-rice/fried-rice.mdx

@@ -0,0 +1,60 @@
+---
+title: "Fried Rice"
+slug: "fried-rice"
+date: "2026-03-18"
+lastUpdated: "2026-03-18"
+category: "chinese"
+tags: ["chinese", "rice"]
+cookTime: 15
+prepTime: 15
+servings: 6
+author: "jake"
+description: "Classic fried rice with scrambled egg, soy sauce, and sesame oil. Best made with day-old rice."
+featured: false
+display: true
+displayPhoto: "./assets/fried-rice.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Fried Rice](./assets/fried-rice.jpg)
+*Fried Rice*
+
+## Ingredients
+- 3 cups cooked long-grain white rice, day-old or cooled (about 1 cup dry)
+- 3 tablespoons neutral oil
+- 3 large eggs, beaten
+- 1 cup frozen peas and carrots, or other vegetables
+- 4 green onions, thinly 
+- 4 cloves garlic, minced
+- 2 tablespoons soy sauce
+- 1 tablespoon oyster sauce
+- 1 teaspoon sesame oil
+- Salt and white pepper, to taste
+
+## Instructions
+1. Break up the **cold rice** with your hands or a fork so there are no large clumps.
+2. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon **oil** and swirl to coat.
+3. Add your vegetables to the wok and stir fry for 1-2 minutes until heated through. 
+4. Add another teaspoon of **oil** and add the **rice** to the wok. Let it sit to develop color and texture. Then stir fry, tossing everything together.
+5. Drizzle with **soy sauce** and **oyster sauce** and toss to coat evenly.
+6. Clear a center in the middle of the rice, and put the rest of the oil in. Add your beaten **eggs** and cook them completely through.
+7. Fold the eggs in and break up any larger pieces. Drizzle with **sesame oil**, season with **salt and white pepper**, and toss once more.
+8. Garnish with the rest of the **green onions** and serve immediately.
+
+## Notes
+### Day-Old Rice
+- Freshly cooked rice has too much moisture and will steam instead of fry. Spread cooked rice on a sheet pan and refrigerate uncovered overnight for best results.
+
+### High Heat
+- A screaming hot wok is essential. Cook in batches if your burner isn't very powerful — crowding the pan drops the temperature and causes steaming.
+
+### Customize
+- Add diced chicken, shrimp, or tofu in step 4 before the vegetables.
+- A splash of rice wine or Shaoxing wine added with the soy sauce adds depth.
+- Substitute frozen corn, edamame, or diced bell pepper for the peas and carrots.
+
+## References
+- Reference Recipe **[HERE](https://www.thekitchn.com/fried-rice-recipe-23652991)**
+</RecipeCard>