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Hard-boiled eggs in a rich pumpkin seed and tomato sauce showcase Yucatecan flavors. This vegetarian, high protein dish is a healthy, fresh option ideal for calorie deficit and clean eats.
Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 9–10 minutes. Transfer eggs to ice water to cool; peel carefully and set aside.
Heat a skillet over medium heat. Add raw pumpkin seeds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove immediately to prevent scorching and let cool.
In the same skillet, add olive oil and sauté chopped onion until translucent, about 4 minutes. Add chopped tomatoes and cook until soft and most of the liquid evaporates, about 6–8 minutes over medium heat.
Transfer toasted pumpkin seeds to a blender along with sautéed tomato-onion mixture, sea salt, black pepper, and lime juice. Blend until very smooth, adding a splash of water as needed for sauce consistency.
Slice hard-boiled eggs in halves. Spoon the warm pumpkin seed-tomato sauce onto each serving plate, arrange egg halves on top, and garnish with fresh cilantro. Serve immediately.
