Recipe by Jason Rosso, J. Red & Co. Food + Drink, Brampton, Ont.
1 white onion (1/4 inch diced)
1 yellow zucchini (1/4 inch diced)
1 green zucchini (1/4 inch diced)
1 small eggplant (1/4 inch diced)
1 red pepper (1/4 inch diced)
4 oz hot house tomato (rough diced)
1 chipotle pepper (minced)
1/2 can whole tomatoes
1 fl. oz chipotle in adobo sauce
2 fl. oz garlic olive oil
2 sprigs fresh rosemary (chopped)
2 fl. oz dry basil
1 tsp dry oregano
1 tsp chili flakes
1 sprig fresh thyme (chopped)
To taste salt and pepper
Instructions: Cut vegetables and set in bowl. Toss in oil. Add salt, pepper, rosemary, thyme and toss until thoroughly mixed. While tossing mixture, slowly add the tomato sauce and cover evenly. Place vegetables onto baking sheet and put into oven at 375°F (190°C). Cook until soft but not mushy. Remove and cool for use.
Drop eggs in poaching water and cook to soft. Put ratatouille into a pan heat and add eggs. Finish your soft eggs to medium while making sure tomato sauce cooks into egg and get ready to plate. Put ratatouille into base of tortilla cups and top with egg and cilantro. Save a little tomato sauce to pour over top as garnish.