In a large skillet over medium heat, cook the bacon until crispy and golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate to drain the excess grease.

Add the diced onion to the skillet with the bacon fat, sautéing over medium heat until tender and translucent, approximately 5-7 minutes.

Stir in the chopped bacon, diced tomatoes, water, chipotle chile, lime juice, and kosher salt into the sautéed onions. Simmer over medium heat for about 10 minutes.

Once the sauce has thickened, stir in half of the chopped cilantro.

Create small wells in the sauce and crack in the eggs. Cover and cook for 6-10 minutes until the whites are set.

Heat another skillet over medium heat and warm the tortillas for 1-2 minutes on each side.

Sprinkle the remaining cheddar cheese over the cooked eggs and sauce, allowing it to melt before serving.