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.
Add potatoes, onions and fish in layers (in the order written) in the pot over the fat. Do not stir.
Pour in tomato soup and stewed tomatoes with juices.
Add salt, pepper, Old Bay Seasoning and red pepper.
Add just enough water to cover (approximately 5 cups). Do not stir.
Bring to a boil over medium high heat. Once boiling, reduce heat to maintain a gentle boil/high simmer (medium to medium low).
Cover and cook for 15 minutes, or until potatoes are fork-tender (but not falling apart) and fish is fully cooked.
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.
Season with additional salt, pepper, Old Bay Seasoning and/or red pepper, if desired.
Return reserved bacon to stew or serve topped with reserved bacon.