So if you decide to use large tomatoes instead of ramekins or dinner rolls as implements for holding raw eggs to bake them in a moderate oven, it'll work just fine, but the acidity of the tomato will interact with the egg and increase the needed baking time to about 40, 45 minutes for a moderately firm yolk. I salted the inside of the tomato lightly and lined it heavily with basil before cracking the egg into it, and then I stuck a thin slice of baguette over top and put a little cheese on that. I'll use more specifically chosen bread (likely Swedish rye) and cheese next time, but I didn't want to go to the store for this experiment, so I used the bit ends of what we had, and it turned out fine once we figured out about the acidity. Pretty tasty, worth remembering.
And now you know, and knowing is, if not half the battle, at least some appreciable fraction.
The book I'm reading right now seems to think that the rest is breeding the right horses, but since it's regarding 1812, I'm not sure it's universally applicable.