Dan Klugers Homemade Ricotta with Baked Eggs and Tomato Sauce Recipe

Ingredients

• For the Ricotta: (see note)
• 3 cups whole milk
• 1 1/2 cups heavy cream
• kosher salt
• 1 1/2 tablespoons lemon juice or distilled white vinegar
• For the Tomato Sauce:
• 1 (28-ounce) can whole peeled tomatoes (preferably Italian San Marzano or Muir Glen)
• ¼ cup extra virgin olive oil, plus extra for drizzling
• 4 medium cloves garlic, minced (about 1 1/2 tablespoons)
• 1 small onion, finely diced (about 1/2 cup)
• 2 sprigs fresh basil, plus more for garnish
• To Assemble:
• 4 eggs
• 1 ounce grated parmesan cheese (about 1 cup)
• 2 teaspoons red chili flakes
• Coarse sea salt and freshly ground black pepper

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