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.

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

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.

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.

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.

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.