Toast pepitas in a dry pan for about 1 minute until lightly browned and fragrant.

Add olive oil to the pan and heat over medium heat.

Add corn meal to the pan and saute for a few minutes, stirring constantly to prevent burning.

Pour in salsa, tomatillos, and enchilada sauce.

Bring the mixture to a simmer and cook for 15-20 minutes, or until the sauce has reduced by about 1/3.

Add the cooked rice to the sauce and mix well to combine.

Reduce the heat to low and cook for a few minutes, allowing the rice to absorb the sauce.

Flip the rice to ensure even heating.

Create a small space in the rice to fry an egg.

Fry the egg to your desired doneness.

Serve the hot rice topped with the fried egg and a dollop of sour cream.