The Che'Che'Bsa ($7.99) at Lucy Ethiopian Cafe, a glass-front eatery perched on a busy Symphony corner, is easily one of the most satisfying, and most underrated, breakfast dishes in the city.
This version of che'che'bsa, another name for the dish known as kitcha fit fit, consists of chewy, corn-based bread that's crumbled fine and sautéed with a sweet-hot berbere-like spice blend in what must be a generous glug of clarified butter. Adding the optional scrambled eggs (+$1) makes the rich, nutty-tasting mixture heartier, not to mention more savory. And just as the heat of the bloomed spices is getting to you, there's a scoop of thick yogurt—if it's not Sophia's, it's darn close—and streaks of honey to cool things down.
You're probably not meant to scoop up a bread dish with more bread, but I'll admit that this stuff wrapped in a swatch of Lucy's sour, bubbly injera is great. Even better: this Ethiopian breakfast staple is served all day.
About the author: Liz Bomze lives in Brookline, MA, and works as the Senior Features Editor for Cook's Illustrated Magazine. In her free time, she freelances regularly for the Boston Globe, Boston Magazine, the Improper Bostonian, and Martha's Vineyard Magazine; practices bread-baking and canning; takes photos; reads; and watches baseball. Top 5 foods: fresh noodles, gravlax, sour cherry pie, burrata, ma po tofu.