Pumpkin Mole Eggs Benedict Sopes


Recipe & Photos by: Christine Carlson, @c.r.a.v.i.n.g.s

Pumpkin Mole Eggs Benedict Sopes


  • 3 medium red potatoes
  • 2 tbsp. Olive oil
  • 1 12oz. Jar SALSAOLOGY Pumpkin Mole
  • 4 cups torn kale leaves
  • ½ tsp. smoked paprika
  • ½ tsp. ground cumin
  • Salt and pepper
  • ¼ cup water + ¼ cup of the Pumpkin Mole
  • Juice form ½ lemon
  • 4 eggs

For the Sopes

  • 1 cup corn masa flour
  • 2/3 cups water
  • Pinch salt
  • ¼ tsp. cumin, optional
  • ¼ tsp. garlic powder, optional
  • Vegetable oil for frying

Optional Serving Ideas

  • Queso fresco
  • Pepitas (pumpkin seeds)
  • Minced shallots
  • Chopped cilantro or parsley
  • Lemon wedges


Make the Potato Hash

  • Preheat oven to 350°F.
  • Place potatoes on a baking sheet and poke with a fork or knife.
  • Bake for about 20-25 minutes until tender but not completely cooked through.
  • When cool enough to handle, cut into ½ inch cubes.
  • Warm jar of pumpkin mole in a small saucepan until heated through. Keep covered and ready for when it’s time to serve.
  • Heat olive oil in a medium skillet and add potatoes.
  • Cook until golden and crisp. Season with salt and pepper, cumin and paprika. Add in kale leaves, water and mole mixture, and lemon juice.
  • Give it a stir and then cover. Cook for a few minutes until kale is wilted.
  • Stir so everything is well incorporated.
Make the Poached Eggs
  • Fill a large pot with water and bring to a boil.
  • Reduce to a gentle simmer and add in a couple Tbsp. of white vinegar (optional).
  • Crack one egg into a small bowl.
  • Gently stir the water to create a whirlpool and carefully add in the egg.
  • Cook for about 2-3 minutes for a set white and runny yolk.
  • Remove and carefully set on a plate.
  • Repeat with remaining eggs.
Make the Sopes
  • Combine ingredients in a medium bowl and mix with hands until a sot ball forms. If the mixture is too dry add a teaspoon of water at a time until dough is moist and firm but not wet.
  • Divide dough into four pieces and roll into balls. Carefully flatten out with hands to form a disc about ¼ inch thick.
  • Use fingers to fold and pinch edges to make a small rim so your toppings will stay put.
  • Heat about ½ inch of oil in skillet over medium high heat.
  • Fry sopes 2 at a time, for about 2-3 minutes on each side or until golden brown.
  • Place on a plate lined with paper towels to allow oil to drain before serving.
  • Plate sopes and top with potato and kale hash.
  • Carefully place one poached egg on each sope.
  • Cover with pumpkin mole and whatever garnishes you’re using.
  • Enjoy!


  • serves 4


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