Step 1

Cook bacon until crisp over medium heat in an 8 to 10 quart Dutch oven or heavy pot (I recommend a 10 quart), about 8 to 10 minutes, stirring frequently.  Turn off heat, remove bacon and place on a plate lined with paper towels.  Set bacon aside and leave fat in pot.

Step 2

Add potatoes, onions and fish in layers (in the order written) in the pot over the fat.  Do not stir.

Step 3

Pour in tomato soup and stewed tomatoes with juices.

Step 4

Add salt, pepper, Old Bay Seasoning and red pepper.

Step 5

Add just enough water to cover (approximately 5 cups).  Do not stir.

Step 6

Bring to a boil over medium high heat.  Once boiling, reduce heat to maintain a gentle boil/high simmer (medium to medium low).

Step 7

Cover and cook for 15 minutes, or until potatoes are fork-tender (but not falling apart) and fish is fully cooked.

Step 8

While stew is at a gentle boil, add eggs one at a time (break the eggs and put the raw eggs into the stew, then discard shells) in a single layer on top of the stew.  Cook until eggs are fully cooked (about 4 to 5 minutes). Note that the eggs will break up into chunks while they're cooking.

Step 9

Season with additional salt, pepper, Old Bay Seasoning and/or red pepper, if desired.

Step 10

Return reserved bacon to stew or serve topped with reserved bacon.