
That hummingbird link I posted days ago has not changed - it is frozen, here is a different link and I had better get my feeder out!!!
https://www.hummingbirdcentral.com/hummingbird-migration-spring-2021-map.htm
PIPERADE / 2 servings

ING 2 large skinned tomatoes, diced, julienned Prosciutto,½ onion, sliced,
large red/green pepper, sliced large clove, diced, 7-8 sprigs of thyme, bay leave.
2 teaspoon of hot paprika, 2 eggs.
PREP---to skin tomatoes. Over high heat, boil the whole slit tomatoes 10-20 sec; cool in mixing bowl filled with ice and water, then peel. Dice and set aside.
METHOD cook the prosciutto crispy. Set aside. In same pan, drizzle a good amount of olive oil and caramelize the onions. Slowly add garlic, thyme, bay leaf, sliced red and green peppers and stir nicely. Continue to stir until the peppers are slightly soft. Salt. Add the diced tomatoes, crispy prosciutto, and hot paprika. Stir the mixture for a good five minutes. Then create two wells and add the eggs. Bake 450 deg 7-10 minutes.
PIPERADE / 2 servings

ING 2 large skinned tomatoes, diced, julienned Prosciutto,½ onion, sliced,
large red/green pepper, sliced large clove, diced, 7-8 sprigs of thyme, bay leave.
2 teaspoon of hot paprika, 2 eggs.
PREP---to skin tomatoes. Over high heat, boil the whole slit tomatoes 10-20 sec; cool in mixing bowl filled with ice and water, then peel. Dice and set aside.
METHOD cook the prosciutto crispy. Set aside. In same pan, drizzle a good amount of olive oil and caramelize the onions. Slowly add garlic, thyme, bay leaf, sliced red and green peppers and stir nicely. Continue to stir until the peppers are slightly soft. Salt. Add the diced tomatoes, crispy prosciutto, and hot paprika. Stir the mixture for a good five minutes. Then create two wells and add the eggs. Bake 450 deg 7-10 minutes.