Pumpkin Seed and Egg Yucatecan Papadzules

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Corn tortillas dipped in a rich pumpkin seed sauce, filled with hard-boiled eggs and drizzled with tangy tomato sauce for a traditional Yucatecan breakfast. This Mexican-inspired recipe, ready in about 40 minutes, combines pumpkin seeds (raw), water, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Prep: 20 min Cook: 20 min Serves 6 Mexican cuisine 280 cal/serving

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Ingredients

1 cup pumpkin seeds (raw)
2 cups water
1 tsp salt
6 hard-boiled eggs, peeled and halved
12 corn tortillas
1 small white onion, chopped
3 medium tomato, chopped
2 garlic cloves
2 tbsp vegetable oil
1/2 tsp black pepper

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Instructions

Step 1: Toast 1 cup raw pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned; transfer to a blender.
Step 2: Add 2 cups water and 1 tsp salt to the blender with toasted pumpkin seeds; blend until smooth and creamy to form the sauce.
Step 3: In a saucepan, heat 2 tbsp vegetable oil over medium heat; add 1 small chopped white onion, 3 chopped tomatoes, 2 garlic cloves, and 1/2 tsp black pepper. Cook for 8-10 minutes until tomatoes break down into a sauce.
Step 4: Warm 12 corn tortillas on a griddle until pliable. Dip each tortilla briefly into the pumpkin seed sauce to coat, then place on a plate.
Step 5: Place a halved hard-boiled egg (from 6 eggs) on each tortilla, roll up, and arrange on a serving dish.
Step 6: Spoon the tomato sauce evenly over the rolled tortillas and serve immediately.