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

Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce Recipe
16 Ingredients
  • For the Ricotta: (see note above)
  • 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
Nutrition
761
38% daily value
4 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

99% 65

Saturated

160% 32

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 4

Carbs

8% 24

Carbs (net)

- 19

Fiber

19% 5

Sugars

- 18

Sugars, added

- 0

Protein

51% 25

Cholesterol

107% 320

Sodium

56% 1352

Calcium

71% 708

Magnesium

17% 69

Potassium

24% 852

Iron

14% 3

Zinc

17% 3

Phosphorus

77% 539

Vitamin A

71% 637

Vitamin C

50% 30

Thiamin (B1)

86% 1

Riboflavin (B2)

49% 1

Niacin (B3)

9% 2

Vitamin B6

25% 0

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

28% 2

Vitamin D

1% 4

Vitamin E

25% 5

Vitamin K

26% 21
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