There was a flat of eggs in the fridge and a basket of vine ripened tomatoes on the counter when I walked into the kitchen to throw together a quick, light lunch for friends. The tomatoes set me on a tomates farcies path, which in France are usually stuffed with ground sausage meat; the eggs sent me into brunch mode and made me think of coddled or baked eggs. It wasn't a hard leap to take the best of both worlds. Coddled eggs are by definition slow cooked in liquid and usually baked in ramekins with added milk. My thought was that using a tomato instead of a ramekin would provide the necessary liquid and I was pretty happy with the outcome. I went veggie, using no meat, but you could totally add some chair à saucisse if you're in a meaty mood. <br />This "recipe" can be tailored for as many people you're feeding and played with for variations. You'll need as many tomatoes as you have people plus a few extra if you've got big eaters or small tomatoes, and 1 egg per tomato. You could add garlic; it would perfume the onions and tomatoes beautifully. And Mozzarella or Burrata in place of the chèvre would be equally yum.

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