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Mexican Eggs

A tomato and paprika-infused egg mixture served on crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and tomato are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 5,890 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mexican Eggs

Ingredients

Directions

Cook the tomatoes and eggs

  1. In a double boiler, cook the tomatoes for 30 minutes, stirring until finely divided.

  2. In a bowl, beat the eggs with paprika and salt until well mixed but not frothy.

  3. Slowly add the hot tomatoes to the egg mixture.

  4. Return the mixture to the double boiler and heat, stirring constantly until it thickens.

Serve

  1. Serve on warm crackers.

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 their aromas overlap, and how often cooks already put them together.

  1. Egg + tomatotop 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

Eggs
Coagulate when heated, thickening the mixture into a spoonable sauce.
Chopped tomatoes
Provide moisture, acidity and the main body of flavor.
Paprika
Adds aroma and a red color to the mixture.

The step that matters

Slowly add the hot tomatoes to the egg mixture. Adding hot liquid slowly and while stirring warms the eggs gradually, so the proteins do not set into curds. Pouring too fast, or without stirring, can scramble the eggs before the mixture is returned to the heat to thicken.

“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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