This recipe from Lily Ramirez-Foran combines two of our favourite things: brunch and tequila!


For the salsa:

  • 1 tbsp olive oil 
  • 65g onion, finely chopped 
  • 1 green jalapeño, finely chopped 
  • 400g tomatoes, chopped 
  • 50ml Cuervo Tradicional Silver 

For the eggs: 

  • 60ml sunflower oil 
  • 2 corn tortillas 
  • 2 eggs (as fresh as possible) 
  • Salt, to taste 

To serve:

  • Refried beans, warmed 
  • 50g feta cheese, crumbled 


  1. Heat the oil in a pan at over a medium-high heat. Add the onion and chilli and cook for a couple of minutes until the onions are translucent. Add the tomatoes and mix well. Season with salt to taste. 
  2. Once the tomatoes start to soften, add the Cuervo Tradicional and mix well. Continue cooking for a further four minutes until the salsa starts to thicken a bit. Season to taste and set aside.
  3. In a non-stick pan, heat the sunflower oil to medium-high heat. Place one of the corn tortillas in the hot oil and heat it for about 40 seconds on each side. We want the tortilla to have a bit of a bite, but we don't want it crispy, so be careful not to fry it for too long. Remove the tortilla from the pan and place on a hot plate while you repeat the process with the other tortilla – this is a good time to start heating your beans. 
  4. As soon as both tortillas are ready, fry the eggs in the same oil. Place the fried egg on top of the corn tortilla. 
  5. Reheat the salsa if necessary and pour a generous amount around each egg. Serve the eggs with a side of warm refried beans and top it all up with a sprinkle of feta cheese! 

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