Add 2 Tbsp olive oil to a medium nonstick skillet over medium heat. When oil is shimmering, add eggs in one at a time (I recommend cracking them into a ramekin first to ensure no shells are in them and to make pouring into pan easy).
Cook for about 2-3 minutes, shaking pan every so often to ensure eggs aren't sticking together and to redistribute oil, until whites are set. Sprinkle with salt and pepper.
Warm tortillas in a skillet or grill pan (about 20-30 seconds/side), or in the microwave (place on a plate and cover with a damp paper towel. Heat for about 30 seconds).
Place one fried egg on each tortilla. Add 1 strip of crumbled bacon to each and evenly distribute sliced tomatoes and baby spinach. Drizzle sriracha "aioli" over each.