Name: Burritos with eggs and pumpkin seed sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/3 cup (50g) pepitas (pumpkin seeds), roasted; 1 green thai chilli, chopped finely; 3/4 cup firmly packed fresh parsley sprigs; 3/4 cup firmly packed fresh coriander sprigs; 3/4 cup (180ml) vegetable stock; 30 gram butter; 8 eggs, beaten lightly; 4 x 20cm warm tortillas; 2 green onions, chopped finely; 1 small fresh green chilli, chopped finely

Burritos with eggs and pumpkin seed sauce

For a tasty breakfast or lunch, try these tortillas filled with creamy scrambled eggs and spicy pumpkin seed sauce.

Ingredients

1/3 cup (50g) pepitas (pumpkin seeds), roasted

1 green thai chilli, chopped finely

3/4 cup firmly packed fresh parsley sprigs

3/4 cup firmly packed fresh coriander sprigs

3/4 cup (180ml) vegetable stock

30 gram butter

8 eggs, beaten lightly

4 x 20cm warm tortillas

2 green onions, chopped finely

1 small fresh green chilli, chopped finely

Method

1.To make pumpkin seed sauce, blend or process pepitas, green chilli, herbs and stock until combined.

2.Heat butter in large saucepan; cook eggs, stirring gently, over low heat until creamy.

3.Top tortillas evenly with scrambled egg, onion, chilli and pumpkin seed sauce; roll up to enclose filling.

Pumpkin seed sauce can be made 1 day ahead and refrigerated, covered.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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