Spicy Shakshuka Bento
A fusion twist on traditional Japanese bento boxes, featuring spicy shakshuka and seafood.
Ingredients
- ●1 cup Fiery Middle Eastern Shakshuka SauceHomemade or store-bought
- ●2 fillets Sushi-grade Fish FilletsSalmon or tilapia work well
- ●1 cup Japanese RiceShort-grain rice
- ●1/4 cup Japanese-Style Pickled GingerHomemade or store-bought
- ●2 tbsp Sesame SeedsFor garnish
- ●2 tbsp Soy SauceFor serving
- ●1 tsp Miso PasteFor serving
- ●1/4 cup Green OnionsFor garnish
- ●1 tsp Toasted Sesame OilFor serving
- ● Salt and PepperTo taste
Instructions
- 1
Heat a non-stick skillet over medium-high heat.
- 2
Add 1 tbsp of sesame oil and cook the fish fillets for 3-4 minutes per side, until cooked through.
- 3
Remove the fish from the skillet and set aside.
- 4
Add the shakshuka sauce to the skillet and cook for 2-3 minutes, until heated through.
- 5
Make wells in the sauce and crack 2 eggs into each well.
- 6
Transfer the skillet to the oven and bake at 400°F (200°C) for 10-12 minutes, until the eggs are cooked through.
- 7
While the eggs are cooking, prepare the Japanese rice according to package instructions.
- 8
Divide the rice onto individual plates or bento boxes.
- 9
Top the rice with a piece of cooked fish, a spoonful of shakshuka sauce, and a sprinkle of sesame seeds.
- 10
Serve with a side of pickled ginger, soy sauce, and miso paste.