Week 3, I made huevos a la Mexicana this meal contains tomatoes, onions, and a jalapeño. It's a delicious way to enjoy scrambled eggs for breakfast or brunch. This dish is a quick meal to make it took me about 15 minutes to do it. You could also add refried beans or even rice, and tortillas to have as a side to eat the huevos. It's common to eat this in a Hispanic household but most of the ill eat eggs with it just being plain or I'll also add a hotdog chopped in pieces. To start this dish all you need to make this is some fresh eggs, your green pepper (I used just one jalapeño to have that spicy taste, white onion, a ripe tomato salt, and pepper, and a cutting board with a knife. Once I had all I needed I cracked at least two eggs but you could do as much as you want to a bowl and put salt and pepper. Use a fork to whisk the eggs till they are blended. Once you do that set the bowl aside. After I set aside my bowl I cut up the tomato and onion in pieces as well as my jalapeno so then I would have enough time to put the onion and tomato on the skillet after it had been heated up with the oil. Grab a skillet pan apply a good amount of oil and turn on the stove over to medium heat. After you see that the oil is hot put the chopped onion and tomato and move them around the pan so they can be cooked in a way for about 2 minutes or so. I had poured in the eggs that i had blended and once you see it cooking a bit leave it alone so then it would be easier to flip in a way but make sure to use a spatula to move the egg from sticking from the sides.