Name: Huevos Con Salsa De Tomate
Ingredients: 1 kilogram of potatoes; 100 grs of Bacon; 1/2 kilogram of Tomato done; 1 Celolla; 3 Eggs; Water, Salt

Why it works: Potato and tomato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,798 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Huevos Con Salsa De Tomate

Ingredients

Directions

Prepare the base

Sauté the bacon and finely chopped onion in oil, adding a little salt.
Peel the potatoes and cut them into pieces.

Cook and poach

Sauté everything in the casserole and add boiling water; once the broth thickens, poach the eggs in it.

Nutrition, whole recipe (rough)

304Calories

15 gProtein

9 gFat

42 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Egg	1 large egg (50g)	78
Bacon	1 slice cooked (8g)	43
Tomato	1 medium (123g)	22
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Potato + tomatotop 5% of all pairs

Smell alikestrong

Cooked together2,798 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Potato + eggtop 29% of all pairs

Smell alikemoderate

Cooked together4,978 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Tomato + eggtop 34% of all pairs

Smell alikelow

Cooked together5,890 recipes

Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Potatoes: Their starch thickens the broth and gives the dish body.
Bacon: Its fat and savoury flavour season the sauté and the broth.
Tomato: Adds acidity and moisture, forming the sauce base.
Eggs: Their proteins set gently in the broth, giving a soft, cooked texture.

The step that matters

Poaching the eggs in the broth. Add the eggs only after the broth has thickened, and keep it at a gentle simmer rather than a hard boil. Egg whites set around the yolk under gentle heat, while vigorous boiling tears them apart.

Swap the tomato

How well each one fits the dish's main ingredients (potato, egg):

Chivefits better
Asparagusfits better
Spinachfits better
Tomatothe original

Fit is the average pairing score against potato, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

Tomato Soup526 recipes

Potato Croquettes255 recipes

Cream of Tomato Soup107 recipes

Potato Rolls78 recipes

Like knowing why a recipe works?

The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.

Prefer an account? Create a free account to save pairings and unlock the full chemistry.

Huevos Con Salsa De Tomate