8 corn tortillas (6 inches)
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped shallot
1 green bell pepper, stemmed, seeded, and finely diced
1 tablespoon finely diced jalapeño nacho slices (from a can or jar)
2 teaspoons minced garlic
1 bay leaf
Ground black pepper
1 can (15 ounces) petite-cut diced tomatoes
¼ cup pitted, chopped green olives
2 tablespoons nonpareil capers, drained
8 large eggs
2 tablespoons finely chopped fresh cilantro leaves
¼ cup crumbled cotija cheese
4 lime wedges
1. Prepare the grill for indirect cooking over medium heat (350° to 450°F). Preheat the skillet on the grill for 3 minutes.
2. Wrap the tortillas in a foil packet.
3. To a 12-inch cast-iron skillet add the oil and then the shallot, bell pepper, jalapeño, garlic, bay leaf, ¼ teaspoon salt, and ¼ teaspoon pepper, mixing thoroughly. Cook over direct medium heat until the peppers are softened, about 5 minutes, stirring once or twice. Add the whole can of diced tomatoes and its juice, the olives, and capers and cook until the tomatoes are heated through, about 5 minutes, stirring occasionally. Keep the lid closed as much as possible during grilling.
4. Using the back of a large spoon, make eight shallow wells in the mixture so the skillet is just visible through the sauce. Crack one egg into each indentation, close the lid, and cook over direct medium heat until the yolks have just started to cloud over and the whites are set as desired, 7 to 10 minutes. During the last 1 to 2 minutes of cooking time, warm the tortillas over direct heat, turning once.
5. To serve, remove the bay leaf from the sauce. Set two warm tortillas on each plate, spoon some sauce on top and then two eggs. Season with salt and pepper and garnish with cilantro, cheese, and a squeeze of lime.