Papadzules with eggs and pumpkin seed and spicy tomato sauces

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

Soy-Free, Vegetarian, Dairy-Free, Spicy

2 Servings, 820 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 organic eggs
  • 3 ounces organic grape or cherry tomatoes
  • 1 or 2 organic shallots
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket spicy tomato sauce base (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)
  • Sun Basket pumpkin seed sauce base (mild green chiles - pumpkin seeds - tahini - kosher salt - onion powder - granulated garlic)
  • 1 cup vegetable broth
  • 6 Mi Rancho Artisan tortillas
  • 3 tablespoons pumpkin seeds

Nutrition per serving

Calories: 820, Protein: 39g (78% DV), Fiber: 19g (76% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 14g, Saturated Fat: 6g (30% DV), Cholesterol: 310mg (103% DV), Sodium: 2250mg (94% DV), Carbohydrates: 81g (27% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Eggs, Wheat

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.

Instructions

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

Wash produce before use

1

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. 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.

2

Prep the vegetables

  • Cut the tomatoes in half; season to taste with salt.
  • Peel and thinly slice the shallots.
  • Remove any coarse stems from the cilantro sprigs.

3

Warm the sauces

In a small sauce pot over low heat, combine the spicy tomato sauce base and 2 tablespoons [¼ cup] water 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 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.

4

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.

5

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 3 more tortillas on the plate. Repeat with the remaining tortillas and eggs on another plate.

Serve

Drizzle the pumpkin seed sauce over the tortillas 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.