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Eggs with Tomato Sauce

Eggs cooked in a tomato sauce with onion, butter, flour, parsley, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Eggs with Tomato Sauce

Ingredients

Directions

Make the sauce

  1. Fry the chopped onion in butter until soft.

  2. Add tomatoes, flour, and parsley; stir well.

  3. Pour in soup stock, and season with salt and cayenne; cook for 15 minutes.

Fry and serve

  1. Fry the eggs in drippings until cooked on both sides.

  2. Place the eggs in a shallow dish and pour the sauce over them.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + parsleytop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + parsleytop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Form the main body of the dish and set firm when fried.
Butter
Fats the onion as it softens, adding richness and flavor to the sauce.
Tomatoes
Provide acidity and body to the sauce.
Flour
Thickens the sauce as it cooks with the tomatoes and stock.
Soup stock
Adds liquid and savory depth, loosening the sauce.

The step that matters

Cooking the sauce for 15 minutes. Simmering lets the flour fully cook and thicken the tomato and stock mixture, so the sauce coats the eggs instead of running thin and tasting raw.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, tomato, flour, parsley, pepper, egg):

  1. Capsicumbetter flavor fit
  2. Shallotbetter flavor fit
  3. Chivebetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, tomato, flour, parsley, pepper, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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