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1
Pour milk and cream into a medium saucepan (liquid should come less than half way up side of pot). Heat over low heat, stirring constantly, until it registers 170u00b0F on an instant read thermometer. Add kosher salt to taste. Add lemon juice and gently stir to combine. Mixture should immediately start forming small curds. Set aside and allow to rest for 10 minutes.
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2
Line a fine mesh strainer with cheesecloth and set over a medium 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.
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3
: Transfer tomatoes to a large bowl and mash with a potato masher until crushed. Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook, stirring frequently, until soft and fragrant, about 1 minute. Add onions and cook, stirring frequently, until completely soft but not browned, about 4 minutes total. 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.
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4
Adjust oven rack to lower-middle position and preheat oven to 400u00b0F. Transfer tomato sauce to a 12-inch straight-sided saute pan. Crack eggs directly onto surface of sauce then add ricotta in tablespoon-sized dollops around the eggs. Season eggs with salt. 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. Drizzle with more extra-virgin olive oil, and serve.
