In order to bring you the best organic produce, some ingredients may differ from those depicted.

Papadzules with eggs and pumpkin seed and spicy tomato sauces

Dairy-Free, Soy-Free, Vegetarian, Spicy, Protein Plus

2 Servings, 610 Calories/Serving

25–40 Minutes

It’s not just about the eggs in this classic Yucatecan dish; it’s also the rich pumpkin seed and spicy tomato sauces that make this hearty dish so satisfying.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

4 eggs
3 ounces organic grape or cherry tomatoes
1 organic red onion
4 or 5 sprigs organic fresh cilantro
1 packet vegetable broth concentrate
Sunbasket spicy tomato sauce base (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)
Sunbasket pumpkin seed sauce base (mild green chiles - pumpkin seeds - tahini - kosher salt - onion powder - granulated garlic)
6 Mi Rancho Artisan tortillas
3 tablespoons pumpkin seeds

Nutrition per serving

Calories 610, Total Fat 20g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 1360mg (59% DV), Total Carb. 73g (27% DV), Fiber 14g (50% DV), Total Sugars 11g (Incl. 1g Added Sugars, 2% DV), Protein 30g
Contains: Eggs, Wheat, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the eggs

Bring a medium sauce pot of water to a boil and fill a medium bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked (or just 5 to 7 minutes for soft-cooked eggs with runnier yolks). Transfer the eggs to the ice water to cool. Carefully peel the eggs, then coarsely chop; season to taste with salt and pepper.

While the eggs cook, prepare the vegetables.

Prep the vegetables

Cut the tomatoes in half; season to taste with salt.
Peel and finely chop enough onion to measure ½ cup [1 cup].
Remove any coarse stems from the cilantro sprigs.

Warm the sauces

In a small bowl or cup, mix the vegetable broth concentrate with ½ cup [1 cup] warm water and stir to combine.

In a small sauce pot over low heat, combine the spicy tomato sauce base and half the vegetable broth and cook, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat, season to taste with salt and pepper, and cover to keep warm.

In another small sauce pot, stir together the pumpkin seed sauce base and the remaining vegetable broth, bring to a simmer, and cook, stirring occasionally, until thickened slightly, 2 to 4 minutes. Remove from the heat, season to taste with salt and pepper, and cover to keep warm.

While the sauces heat, start heating the tortillas.

Warm the tortillas

On the stovetop directly over a flame, or in a dry large frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a plate.

Assemble the papadzules

Place a tortilla on an individual plate, sprinkle some of the chopped eggs along one-third of the tortilla, and roll it up, then repeat with 2 more tortillas on the same plate. Assemble the remaining 3 papadzules on another plate.

Serve

Drizzle the pumpkin seed sauce over the papadzules and spoon on as much spicy tomato sauce as you like. Top with the tomatoes, shallots, pumpkin seeds, and the cilantro and serve any remaining tomato sauce on the side.

Kids Can!

Time the eggs.
Peel the eggs.
Remove the coarse stems from the cilantro.
Measure the water for the tomato sauce.
Add the garnishes.

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