For one taco you’ll need a corn tortilla, a strip of bacon, 2 to 3 slices from a ripe tomato, a large egg, salt, freshly ground black pepper, and a couple of cilantro sprigs. Set a small nonstick skillet over medium heat and fry the bacon until it’s crisp; remove and drain on a paper towel but leave the fat in the skillet. Add the tomato slices, season with salt and pepper, and sauté just until hot, about 2 minutes on each side; remove to a warm plate. Crack the egg into the remaining fat in the skillet and season with salt and pepper; fry until the white is set. Heat your tortilla (we do it directly over a gas flame till it’s puffed and a little blistered), lay the bacon on top, add the tomatoes, and the egg. Sprinkle with cilantro and serve at once.