For the salsa:

Combine the chopped vegetables in a large pot along with the olive oil, cilantro, and salt. Bring to a boil, and cook, stirring occasionally, for 10 minutes. Cover and set aside if continuing with the recipe, or allow to cool and refrigerate in a covered container until the next day, then reheat over low heat right before serving.

For the tortillas:

Cook the bacon in a large nonstick skillet over medium-high heat until crisp, drain on paper towels, and crumble. Reserve bacon grease in the pan. In a medium bowl, combine all but about a tablespoon of the bacon, masa harina, and a pinch of Kosher salt.Stir in the warm water and knead until the dough is soft, about two minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch round disks.

Heat the vegetable oil in a cast iron skillet over medium-high heat. Add the tortillas and cook for about 4 minutes, until golden brown on the bottoms. Turn carefully and cook for about 3 more minutes. Turn again and cook until browned and cooked through, about 1 minute. Remove from pan and wrap in foil to keep warm.

For the eggs:

Add the vegetable oil to the bacon grease in the nonstick pan and return to the stove over medium heat. Add the eggs and fry until the whites are set, 3-5 minutes.

Spoon a little of the salsa onto four plates. Place a tortilla on each plate and top with an egg. Top with additional salsa, reserved bacon, and finely diced pepper jack. Serve immediately.