Papadzules with Pumpkin Seed Sauce and Soft-Boiled Eggs
Traditional Yucatecan corn tortillas dipped in rich, nutty pumpkin seed sauce and filled with soft-boiled eggs for a comforting, savory dish. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes blends white corn tortillas, pepitas (hulled pumpkin seeds), garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 5, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 white corn tortillas
- 1 cup pepitas (hulled pumpkin seeds)
- 2 garlic cloves
- 1 small white onion quartered
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 5 eggs
- 2 tbsp vegetable oil
- 1 tbsp chopped fresh epazote (optional)
Instructions
- Step 1: Toast 1 cup pepitas in a dry skillet over medium heat, stirring frequently, for 3-4 minutes until fragrant and lightly golden. Remove from heat and let cool.
- Step 2: In a blender, combine toasted pepitas, 2 cloves garlic, 1 small quartered white onion, 2 cups water, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth and creamy.
- Step 3: Pour the pumpkin seed sauce into a saucepan and warm over low heat, stirring occasionally to prevent sticking. Adjust consistency with water if too thick.
- Step 4: Soft boil 5 eggs by placing them in boiling water for exactly 6 minutes. Immediately transfer eggs to ice water, peel carefully, and halve.
- Step 5: Warm 10 white corn tortillas on a hot griddle until pliable, about 20 seconds per side.
- Step 6: Dip each tortilla briefly into the warm pumpkin seed sauce, place on a plate, and fill with one or two soft-boiled egg halves. Roll or fold tortillas to enclose the filling.
- Step 7: Drizzle remaining pumpkin seed sauce over the filled tortillas, sprinkle with 2 tbsp vegetable oil and 1 tbsp chopped fresh epazote if using, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Papadzules with Pumpkin Seed Sauce and Soft-Boiled Eggs take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Papadzules with Pumpkin Seed Sauce and Soft-Boiled Eggs?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Papadzules with Pumpkin Seed Sauce and Soft-Boiled Eggs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Papadzules with Pumpkin Seed Sauce and Soft-Boiled Eggs for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Papadzules with Pumpkin Seed Sauce and Soft-Boiled Eggs vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
