Migas Con Huevo

Slice the white onion in half from pole to pole and remove outermost layer of skin. Slice one half into four wedges, cutting it from pole to pole, and dice the other half. Set the diced half aside; this will be used for serving the migas.
Heat a large cast iron pan over high heat, then add the whole tomatoes, peeled garlic cloves, and onion wedges. Char the vegetables, rotating as needed, until each side is blistered and blackened. Transfer to a food processor, adding the rehydrated and de-stemmed guajillo chiles, juice of the lime, and salt. Pulse until smooth, then set aside.

Tear the corn tortillas into pieces (about 1-inch in size) and set aside. Use a whisk to beat the eggs and two pinches of salt until smooth and homogenous and set these aside as well. In a large skillet over medium heat, add the canola oil and heat until rippling. Add the torn corn tortillas, tossing to coat each piece in the hot oil. Fry until golden and developing color, or about the halfway point to becoming crispy.
Add the beaten eggs to the pan. Allow the bottom of the eggs to barely set as they cling to the torn tortillas, then slide your spatula in a forward motion to release it and allow the runny parts of the egg to fill their place. Do this until the eggs are about halfway cooked—about 20-30 seconds. They should still be quite runny. Add 3/4 cup of salsa and continue to scramble until the eggs are soft but cooked through, about 1 minute. Remove from heat and divide between 4 plates.
Top each plate of migas con huevos with diced onion, sprigs of cilantro, a dollop of sour cream, crumbled queso fresco, and more of the guajillo salsa. Serve and eat immediately.