Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce

Name: Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes (preferably Italian San Marzano or Muir Glen); 4 servings Coarse sea salt and freshly ground black pepper; 4 eggs; 59 milliliters extra virgin olive oil, plus extra for drizzling; 2 sprigs fresh basil, plus more for garnish; 2 Tbsps medium cloves garlic, minced (about; 355 milliliters heavy cream; 4 servings kosher salt; 118 milliliters small onion, finely diced (about; 237 milliliters ounce grated parmesan cheese (about; 2 teaspoons red chili flakes; 2 Tbsps lemon juice or distilled white vinegar; 710 milliliters whole milk

Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 780 calories, 26g of protein, and 64g of fat each. Head to the store and pick up chili flakes, basil, milk, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

Pour milk and cream into a medium saucepan (liquid should come less than half way up side of pot).

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Pot

Heat over low heat, stirring constantly, until it registers 170°F on an instant read thermometer.

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Kitchen Thermometer

Add kosher salt to taste.

Ingredients you will need

Kosher Salt

Add lemon juice and gently stir to combine.

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Lemon Juice

Mixture should immediately start forming small curds. Set aside and allow to rest for 10 minutes.

Line a fine mesh strainer with cheesecloth and set over a medium bowl.

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Sieve

Cheesecloth

Bowl

Pour milk mixture into strainer and allow to drain for 20 minutes. You should end up with between 1 and 2 cups fresh ricotta. Set aside while you make the sauce.

Ingredients you will need

Ricotta Cheese

Sauce

Milk

Equipment you will use

Sieve

Transfer tomatoes to a large bowl and mash with a potato masher until crushed.

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Tomato

Potato

Equipment you will use

Potato Masher

Bowl

Heat olive oil in a medium saucepan over medium heat until shimmering.

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Olive Oil

Equipment you will use

Sauce Pan

Add garlic and cook, stirring frequently, until soft and fragrant, about 1 minute.

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Garlic

Add onions and cook, stirring frequently, until completely soft but not browned, about 4 minutes total.

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Onion

Add tomatoes and increase heat to high. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until reduced to 3 cups, about 8 minutes. Season to taste with salt, then stir in basil.

Ingredients you will need

Tomato

Basil

Salt

To Assemble: Adjust oven rack to lower-middle position and preheat oven to 400°F.

Equipment you will use

Oven

Transfer tomato sauce to a 12-inch straight-sided sauté pan. Crack eggs directly onto surface of sauce then add ricotta in tablespoon-sized dollops around the eggs. Season eggs with salt.

Ingredients you will need

Tomato Sauce

Ricotta Cheese

Sauce

Egg

Salt

Equipment you will use

Frying Pan

Place lid on pan and bake until eggs white are set but yolks are still runny, about 8 minutes (check every few minutes until done). Carefully remove pot from oven and sprinkle with grated cheese, torn basil leaves, and chili flakes. Season with coarse sea salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper