The longest part of making these breakfast bourekas is making the caramelized onions. But be patient!

Heat a wide, thick-bottomed saute pan over medium-high heat and add oil to heat. Add onions with a little salt (about 1/4 tsp). As soon as onions start to brown, reduce to medium-low. Keep cooking for up to 40 minutes or an hour until the onions are very caramelized, stirring often. If they start to burn a little, add a little water.

Now, boureka time! Pre-heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Make the eggs by heating a nonstick pan over low heat and add butter and melt. Add eggs and cook until they just start to set- you want them still as runny as you can. This is important because they still cook in the oven. Sprinkle cooked eggs with a little salt.

Place the pastry squares on a clean surface. Fill each one with a little egg, caramelized onion, jalapeno and goat cheese. You want about a heaping tablespoon of filling total. Packed but able to close!

Fold over to make a triangle and secure the seam. I used a fork to press down lightly to make them extra secure.

Place the bourekas evenly spaced out on the baking sheet, use a pastry brush to wash with the egg and sprinkle with everything bagel spice.

Bake for about 30 minutes or until cooked through and golden brown and crispy.

Serve with harissa as dipping sauce!

You can also freeze the bourekas before baking (and before the egg wash), wash with egg and sprinkle with seeds, and cook directy from the freezer at 350 degrees for about 40 minutes.