The Beehive’s Eggs Shakshuka

Comfort food, Moroccan-style
By TERRI RUTTER  |  December 14, 2007
EggShakshuka_02inside

The Beehive’s jazz beat is grooving a little earlier on Saturday and Sunday mornings these days. That’s because the South End hotspot is now serving an eclectic brunch menu that includes a few standards, as well as a unique creation called Eggs Shakshuka.

“I call it the ‘Shakira,’ ” says chef Rebecca Newell of the dish whose name, but not its flavor, might be hard to wrap your mouth around. “It’s wicked good.”

Inspired by its North African namesake, which is served as a dip, the Beehive’s dish is based on a stew of tomatoes, peppers, and caramelized onions. It’s been modernized to be less spicy, but maintains all the rich flavor of its African cousin, explains sous-chef Scott Jensen.

Served in a single-serving casserole dish, the Beehive’s creation starts with a creamy layer of cheesy polenta covered with a hearty spread of the shakshuka. It’s then topped with three perfectly fried eggs. A generous portion of pita points baked with curry and sea salt rounds things out with a nice crunch — and offers a respectful nod to the dish’s Moroccan ancestor. “It’s very simple and very elegant,” says Jensen. “But it’s also warm and comfy all at the same time.”

Available for $11 at the Beehive, 541 Tremont Street, in Boston. Call 617.423.0069.

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