Food and prop styling by Goldie Stern
Photography by Felicia Perretti

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 1⅓ cups shredded cheese
• salt and pepper, to taste
• olive oil, for sautéing
• 1 red onion, sliced into rings
• cream cheese, for spreading
• 4 eggs, scrambled
• ketchup, for decorating (optional)
• techinah, for drizzling

 Israeli Salad Salsa

• 1 cucumber, diced
• 1 plum tomato, diced
• 2 pickles, diced
• 2 cubes frozen parsley or 2 Tbsp chopped fresh parsley
• 2 tsp olive oil
• dash of hot sauce (I use Frank’s)
• salt and pepper, to taste

Preheat oven to 400°F (200°C).

Arrange the cheese slices on a parchment-lined baking sheet or form 4 circles of shredded cheese, ⅓ cup each, on the parchment paper. Season lightly with salt and pepper. Bake for 7 minutes.

Wait 2 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 2 minutes.

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.

To make the salsa: Combine cucumber, tomato, pickles, parsley, olive oil, hot sauce, salt, and pepper. Set aside.

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.

(Originally featured in Family Table, Issue 772)