A Yucatan dish of corn tortillas filled with boiled egg, covered with pumpkin seed sauce and tomato chile sauce.
30 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the eggs for 9 minutes, peel them, and dice small.
Toast the pumpkin seeds in a dry pan for 4 minutes, until fragrant.
Blend the pumpkin seeds with epazote, salt, and hot water into a smooth green sauce.
Cook the tomatoes, onion, and habanero to make a separate red sauce.
Warm the tortillas, fill them with egg, and roll them up.
Spoon the pumpkin seed sauce and tomato sauce over the rolls.
💡 Tip: Toast the pumpkin seeds without burning them to preserve the green color and nutty aroma of the sauce.
🍽️ Serving suggestion: Serve on a warm plate with pickled red onion and lime wedges to strengthen the Yucatan style.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~330
kcal calories
14
g protein
36
g carbs
15
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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