1Line a plate with paper towels. Set a nonstick skillet large enough to hold the bacon in a single layer over medium heat and add the bacon slices. Cook, turning once, until browned and crispy, about 10 minutes. Drain the slices on the towel-lined plate but leave the fat in the skillet.
2Add the tomato slices to the skillet, season with salt and pepper, and sauté for 2 minutes. Flip the tomatoes and cook for 2 minutes more. Remove to a warm plate and set aside.
3Wipe out the skillet and set it over medium-low heat. Add 1 tablespoon of the oil and break in 3 of the eggs. Season with a little salt and pepper and fry sunny-side up, with firm whites and still-liquid yolks. Repeat with the remaining oil and eggs.
4Meanwhile, heat the tortillas in a dry skillet over a high flame or directly on a gas flame until they’re puffed and a little blistered.
5Place a strip of bacon on top of each hot tortilla, followed by the tomato slices, evenly distributed among the 6 tacos. Add a fried egg to each, sprinkle with the cilantro, and serve at once.