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1
Preheat oven to 400.
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2
In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.
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3
Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.
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4
Lower heat to low, and add the garlic, onion, chopped pepper and salt.
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5
Cook about 3 minutes, until onion has started to become translucent.
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6
Add tomatoes.
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7
Cook 5 minutes, stirring often, for fresh tomatoes.
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8
If youre using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy.
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9
Add pickled chiles.
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10
Add fried tortillas, and stir.
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11
Add a drizzle of water now, to keep them from sticking.
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12
Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
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13
When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver.
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14
Cook until the tortillas are completely tender.
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15
Make 4 little wells in the stew.
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16
Crack eggs, one by one, into a teacup or ramekin, then tip each into a well.
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17
Salt yolks and white lightly.
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18
Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.
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19
Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze.
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20
Serve cheese alongside, if you want.
