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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.