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Dairy
Easy
30 Minutes
Diets 
If there is one thing I’ve picked up from living amongst Israelis for almost seven years, it’s that they know how to do breakfast. We all just look incompetent with our yogurts on-the-go or our frozen muffins in little baggies. For Israelis, breakfast consists of bread and dips and eggs and salatim and cheeses. This taco takes the best of breakfast and combines it into a cute little taco portion. Because it would be great to sit and eat breakfast for a while, but I am still from New York. Yields 4 small tacos
4 slices cheddar cheese or 1 and 1/2 cups shredded cheese
salt, to taste
pepper, to taste
Gefen Olive Oil, for sautéing
1 red onion, sliced into rings
cream cheese, for spreading
4 eggs, scrambled
ketchup, for decorating (optional)
prepared techinah, for drizzling
1 cucumber, diced
1 plum tomato, diced
2 pickles, diced
2 cubes Gefen Frozen Parsley or 2 tablespoons chopped fresh parsley
2 teaspoons Gefen Olive Oil
dash of hot sauce (I use Frank’s)
salt, to taste
pepper, to taste
Preheat oven to 400 degres Fahrenheit (200 degrees Celsius).
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.
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.
Combine cucumber, tomato, pickles, parsley, olive oil, hot sauce, salt, and pepper. Set aside.
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.
Smear the inside of a cheese taco shell with cream cheese.
Fill with scrambled eggs. Drizzle with ketchup, if desired.
Add a few rings of sautéed red onion.
Top with Israeli salad and drizzle heavily with techinah. Serve immediately.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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