Pumpkin Seed Sauce Papadzules with Fried Eggs

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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 drafted and published.

Soft corn tortillas topped with a rich pumpkin seed sauce and a fried egg, a beloved Yucatecan breakfast or snack. This Mexican-inspired recipe (vegetarian), ready in about 30 minutes, combines Corn tortillas, Pumpkin seeds, Garlic 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 350 calories and feeds 4, 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: 10 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

8 small Corn tortillas
1/4 cup Pumpkin seeds
2 cloves Garlic
1/4 medium White onion
1 tsp Achiote paste
1/2 cup Chicken broth
2 tbsp Cilantro
4 large Eggs
2 tbsp Vegetable oil
1/4 tsp Salt

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Instructions

Step 1: Toast 1/4 cup pumpkin seeds in a dry skillet over medium heat for 3 minutes until golden. In a blender, combine toasted pumpkin seeds, 2 cloves garlic, 1/4 medium finely chopped white onion, 1 tsp achiote paste, 1/2 cup chicken broth, 1/4 tsp salt, and 2 tbsp chopped cilantro. Blend until smooth, adding more broth if needed to reach pourable consistency.
Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Fry 4 large eggs for 3 minutes per side for over easy.
Step 3: Warm 8 corn tortillas in a dry skillet for 30 seconds per side until pliable.
Step 4: Spread a thin layer of pumpkin seed sauce on each warm tortilla. Top with one fried egg per tortilla and serve immediately.