Cover the eggs with water in a saucepan, bring to a boil, then reduce to a gentle simmer for 11–12 minutes. Transfer to cold water, peel and finely chop. Reserve a spoonful for garnish if desired.

Bring 2 cups water and epazote to a simmer for 5 minutes, then turn off the heat and steep while preparing the seeds. Toast pepitas in a dry skillet over medium-low heat for 3–5 minutes, stirring, until fragrant and beginning to puff; do not brown deeply. Reserve a teaspoon for garnish if desired.

Remove epazote from the water. Cool the liquid to a temperature safe for your blender. Blend toasted pepitas with 1½ cups infused water and half the salt until very smooth, following the blender's venting instructions. Add more infused water gradually until the sauce pours readily. Transfer to a saucepan and warm on low without boiling.

Blend tomatoes and onion until mostly smooth. Heat oil in a saucepan over medium heat, carefully add the puree and remaining salt, then simmer uncovered for 10–12 minutes, stirring, until slightly thickened. Add a splash of water if it catches.

Warm tortillas individually in a dry skillet until pliable, keeping them covered in a clean towel. Divide chopped eggs between the 12 tortillas and roll gently. Spoon green sauce onto four warm plates, arrange three rolls on each, and coat with more green sauce. Add tomato sauce and any reserved egg and pepitas. Serve immediately; loosen remaining green sauce with warm water as needed.