Migas

Step 1

Gently toss1 cup halved cherry tomatoesand¼ cup finely chopped cilantroin medium bowl to combine. Cut1 limein half and squeeze juice from a half into bowl. Add alarge pinch of kosher saltand toss to coat. Taste tomato salad and season with more salt if needed. Set aside. Slice remaining lime half into wedges and set aside separately for serving.

Step 2

Whisk⅓ cup whole milk,2 Tbsp. cornstarch, and1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltin a medium bowl until cornstarch is dissolved. Add8 large eggsand whisk until well combined; set aside.

Step 3

Cook1 Tbsp. vegetable oiland6 small corn tortillas, cut into ½"-wide strips, in a large nonstick skillet over medium-high heat, stirring occasionally, until pale golden all over and charred in spots, 6–8 minutes; transfer to a plate.

Step 4

Reduce heat to medium. Add4 Tbsp. unsalted butter,1 small yellow or white onion, finely chopped,1 serrano chile, thinly sliced, and1 tsp. ground cuminto same skillet and cook, stirring often, until butter is melted and onion is softened and translucent, 6–8 minutes.

Step 5

Pour reserved egg mixture into skillet, then add tortilla strips. Cook, stirring slowly but constantly in large sweeping motions, until eggs are almost fully set, about 3 minutes (they should still look a bit runny on top).

Step 6

Divide migas among shallow bowls or plates and spoon reserved tomato salad over. Place somewarm refried beansandsliced avocadoalongside. Serve withhot sauceand reserved lime wedges for squeezing over.