New Recipe: Shakshuka from Sadie’s

At Sadie’s the tomato and egg mélange arrives piping hot in a personal cast iron skillet, surrounded by toasted pita triangles that have been dusted with a mix of Mediterranean herbs and spices.

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When Sadie’s opened its doors in the fall of 2021 in Edgehill Village, the goal was to create a neighborhood spot that would provide the perfect backdrop for everything from brunch with friends to a romantic date night.

“The menu inspiration came from wanting to match that neighborhood feel with approachable Mediterranean and Middle Eastern flavor profiles that can spice up any occasion,” says Executive Chef Shashank Dixit.

Shakshuka, a simple but satisfying dish of eggs poached in tomato sauce that’s traditionally served for breakfast and into late lunch, certainly accomplishes that goal. “It packs a punch with bold flavors, yet is a traditional dish that is perfect for sharing or enjoying yourself,” Dixit says. At Sadie’s the tomato and egg mélange arrives piping hot in a personal cast iron skillet, surrounded by toasted pita triangles that have been dusted with a mix of Mediterranean herbs and spices. Naan, Challah, or other dunk-worthy breads would also work just fine as sides.

The secret to making the dish shine? “When making the base, be sure to simmer on low heat for about 30 minutes to an hour to develop the natural sugars,” Dixit says, adding one caveat: “Be sure to stir often so it doesn’t burn!” (1200 Villa Place, 615-988-1200; sadiesnashville.com)

Shakshuka

Courtesy of Sadie’s Executive Chef Shashank Dixit

  • 3 to 6 eggs
  • 2 large yellow onions (chopped)
  • 6 garlic cloves (minced)
  • 15 ripe red tomatoes
  • 2 sprigs of fresh oregano (stripped and chopped)
  • 3 sprigs of fresh thyme (stripped and chopped) 
  • 1⁄2 bunch parsley (chopped)
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon Ras El Hanout
  • 2 tablespoons salt
  • 1 tablespoons pepper
  1. Roast tomatoes at 350 degrees for 20 minutes.
  2. While the tomatoes are in the oven, heat a pan to medium-high heat and add a bit of olive oil.
  3. Add the chopped onion and sauté until they become soft and translucent.
  4. Add minced garlic and cook until fragrant, then add thyme, and oregano.
  5. Cook until combined and add salt and spices.
  6. Add the tomatoes and reduce heat to low, simmering to perfection.
  7. Crack eggs directly into the tomato mixture and cook until done. (About7 minutes.)
  8. Adjust seasoning to taste before serving.