Eggs calente is a recipe invented by a poor student trying to make scrambled eggs more interesting.

The name is a corruption of the word 'excellent', which is a pretty accurate description of how it tastes. The word 'calente' is not a mis-spelling of the spanish word 'caliente'. It is a nonsensical word in its own right.

• 3 eggs (Free range of course. Happy chickens make happy eggs.)
• Some quality cheese (grated). Doesn't really matter what sort, but something hard and sharp is a good way to do it. I recommend Romano or Parmesan.
• 1 diced tomato. If you can't get fresh tomato, salsa will do.
• 1/2 a diced capsicum. Americans would call this a 'bell pepper', and some Europeans might call it a 'paprika'.
• some crushed/chopped garlic (fresh is best)
• a few drops of Tabasco sauce (to taste)
• Ground cumin seeds (just a tickle)
• Chopped olives (black)
• Bacon,(finely chopped) or if you're feeling posh, pancetta
• Finely chopped coriander (just a sprinkle)
• Salt + Pepper to taste

1. Crack the eggs into a bowl.
2. Whisk the eggs 'til there're no lumps or 'funny bits'. You know what I mean.
3. Mix all the other ingredients (except the bacon/pancetta and garlic)into the egg mixture.
4. Fry some garlic until golden brown.
5. Add the bacon/pancetta to the pan, and fry until crispy.
6. Add in the egg mixture, and 'scramble' the eggs. This is covered in another node, but the basic rule of thumb is to stir it lots and never let any of it stick to the bottom of the pan, and you'll be fine. Once all the egg seems to be cooked through, scoop it into a bowl and enjoy at your leisure.
   
   
   Enjoy!