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.