EGG TACOS WITH PUMPKIN-SEED AND TOMATO-HABANERO SAUCES
Categories Egg Herb Tomato Appetizer Bake Lunch Hot Pepper Summer Tortillas Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- For pumpkin-seed sauce:
- Stir seeds in large skillet over medium-high heat until beginning to color and pop, about 6 minutes. Transfer to blender. Add 2 3/4 cups broth. Blend until smooth, scraping down sides of blender occasionally. Thin sauce to consistency of thin mayonnaise, adding broth by 1/4 cupfuls; season with salt.
- For tomato-habañero sauce:
- Combine tomatoes, 2 tablespoons oil, 2 tablespoons water, oregano and chili in heavy medium saucepan and bring to boil. Reduce heat to low, cover and simmer until tomatoes fall apart, stirring occasionally, about 30 minutes. Transfer tomato mixture to processor and puree. Season to taste with salt. (Sauces can be made 1 day ahead. Cover separately; chill.)
- Preheat oven to 325°F. Pour additional vegetable oil into medium skillet to depth of 1/4 inch. Heat oil over medium-low heat. Fry 1 tortilla in oil just until soft, about 1 minute. Transfer to baking sheet. Pat with paper towels to absorb excess oil. Repeat with remaining tortillas, adding more oil to skillet if needed.
- Rewarm pumpkin-seed sauce; remove from heat. Dip 1 tortilla into sauce; transfer to plate. Spoon 2 tablespoons chopped egg into center. Roll up to enclose egg. Place taco, seam side down, in 13x9x2-inch glass baking dish. Repeat dipping and filling remaining tortillas. Cover dish with foil.
- Bake tacos until heated through, about 30 minutes. Rewarm tomato-habañero sauce and remaining pumpkin-seed sauce. Transfer 2 tacos to each of 6 plates. Spoon remaining pumpkin-seed sauce, then tomato sauce over tacos. Sprinkle with grated eggs and serve.
- *Also known as pepitas. Available at Latin American markets, natural foods stores and many supermarkets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
king Tayo Adeola
[email protected]Overall, these tacos were a great success! The eggs were cooked perfectly and the sauces were delicious. I would definitely recommend this recipe to others.
Muhammad Rafaqat
[email protected]These tacos were amazing! The flavors were incredible and the sauces were the perfect complement to the eggs. I will definitely be making these again.
Malik Asad Asad
[email protected]The tacos were good, but the pumpkin seed sauce was a bit too thick for my taste. I think I would have preferred a thinner sauce.
There's Uloma
[email protected]I made these tacos for my family and they all loved them! The sauces were a big hit. I will definitely be making these again.
Sajiwa Bandara
[email protected]The recipe was easy to follow and the tacos were delicious! I especially loved the pumpkin seed sauce. It was creamy and flavorful.
Abbas Riaz
[email protected]These tacos were so easy to make and they were absolutely delicious! I will definitely be making them again.
Moasw Moasw
[email protected]I followed the recipe exactly, but my tacos didn't turn out as good as the ones in the picture. I think I might have overcooked the eggs.
Anthony Moser
[email protected]These tacos were amazing! The combination of flavors was perfect. I especially loved the pumpkin seed sauce.
Hira Naz
[email protected]The egg tacos were good, but the sauces were a bit too spicy for me. Next time, I'll use less habanero in the tomato sauce.
Harrison kimathi
[email protected]These egg tacos were a hit! The pumpkin seed sauce and tomato habanero sauce were both delicious and added a nice kick of flavor. I also loved the addition of the avocado and cilantro. Will definitely be making these again!