Instructions

• Arrange one oven rack 6 in (15 cm) from broiler and another below that, about 12 in (30 cm) from broiler. Heat the broiler.
• On a large rimmed baking sheet, toss the tomatoes and jalapeños with the olive oil and pinch of sea salt. Broil on top rack until tender and charred in spots, around 8 to 10 minutes. Transfer to blender.
• Meanwhile, place the corn tortillas on a second rimmed baking sheet. Top each tortilla with ¼ cup of cheese, leaving a slight well in the center.
• Add a little extra oil to a skillet and fry the eggs until almost done. Add an egg on top of each tortilla. Place the baking sheet under the broiler on the middle rack until done, around 2 to 3 minutes.
• Add the cilantro, lime juice, and ¼ teaspoon of salt to vegetables in the blender and puree until smooth. Serve the salsa on top of the tacos and add some of the chopped bacon.