Egg Tacos with Pumpkin-Seed and Tomato-Habanero Sauces

Ingredients

• 2 ¾ cups canned low-salt chicken broth
• 2 tablespoons vegetable oil
• 2 tablespoons water
• 3 fresh oregano sprigs
• ¼ habañero chili
• vegetable oil
• 8 eggs
• + 3 more ingredients
• • 2 ½ cups shelled pumpkin seeds
  • 6 large plum tomatoes
  • 12 5- to 6-inch corn tortillas

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 s...

View full recipe at Epicurious