1. 1. Preheat a large skillet over medium heat. Add the bacon slices and cook until crispy and golden brown, about 5-7 minutes. Remove from the pan and drain on paper towels, keeping some fat in the skillet.

2. 2. In the same skillet, add the chopped onion and sauté until softened and translucent, about 3-4 minutes.

3. 3. Add the canned diced tomatoes with their liquid, water, chipotle puree, lime juice, 1 teaspoon of kosher salt, and half of the chopped cilantro. Simmer for 10-15 minutes until thickened.

4. 4. Crack the eggs into a separate pan and fry or poach to your liking until the whites are set and yolks are runny.

5. 5. Warm the tortillas in a dry skillet or microwave wrapped in a damp paper towel for 20-30 seconds.

6. 6. Assemble by placing two warm tortillas on each plate, topping with one or two eggs, spooning the tomato sauce over, and garnishing with crumbled bacon, shredded cheese, and remaining cilantro.

7. 7. Serve with sliced avocado or sour cream on the side.