Israeli Breakfast Taco | Recipe

Step 1

Preheat oven to 400 degres Fahrenheit (200 degrees Celsius).

Step 2

Arrange the cheese slices on a parchment-lined baking sheet or form four circles of shredded cheese, one-third cup each, on the parchment paper. Season lightly with salt and pepper. Bake for seven minutes.

Step 3

Wait two minutes for the cheese to cool slightly, then bend it over the edge of the pan into the shape of a taco shell. Allow to cool for another two minutes.

Step 4

Meanwhile, heat olive oil in a small pan and add the red onion. Season with salt and pepper and sauté until the onion is translucent, even slightly charred.

Step 5

Combine cucumber, tomato, pickles, parsley, olive oil, hot sauce, salt, and pepper. Set aside.

Step 6

Smear the inside of a cheese taco shell with cream cheese.

Step 7

Fill with scrambled eggs. Drizzle with ketchup, if desired.

Step 8

Add a few rings of sautéed red onion.

Step 9

Top with Israeli salad and drizzle heavily with techinah. Serve immediately.