To make the fried tortilla strips, first cut the tortillas into strips, about 1/2-inch wide and 1 1/2-inches long. Pour 1/4-inch of oil into a large skillet and heat on medium high to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.
Working in batches, gently slide the tortilla strips into the oil and fry for about 45 seconds, turning once, or until lightly brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Repeat until all the strips are fried.
Turn off the heat and when cool enough to handle, drain and discard all but 2 tablespoons of oil from the skillet.
To make the black-eyed pea salsa, stir together the black-eyed peas, tomatoes, jalapeños, onion, garlic, cilantro, olive oil, lime juice, salt, black pepper, and cumin until well combined. Taste and adjust seasonings.
To make the eggs, whisk together the eggs, water, and bacon. Lightly salt and pepper the eggs, about 1/4 teaspoon of each. Return the skillet with the oil back to the stove and heat on medium-low heat. Pour in the eggs, and allow to cook without stirring for 1 minute. Gently stir the eggs a couple of times and then sprinkle evenly on top of the eggs the fried tortilla strips and the cheese. Gently stir once and then allow the eggs to cook until set to your preference, about 2-3 minutes.
Remove the eggs from the heat and top with the black-eyed peas. Serve with salsa, guacamole, and warm flour tortillas on the side.
Notes
To save time, you could use crushed tortilla chips instead of frying your corn tortillas.