Masa Corn Cakes with Poached Eggs

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2 large ripe tomatoes (about 1 pound), finely diced

1/4 small white or red onion, finely diced

1 jalapeno pepper, finely chopped (remove seeds for less heat)

1/4 cup chopped fresh cilantro

Kosher salt

For the Corn Cakes and Eggs:

2 cups whole milk

3 tablespoons unsalted butter, sliced

2 cups masa harina corn flour

Kosher salt

2 teaspoons sugar

1/3 cup crumbled queso fresco or feta cheese, plus more for garnish

2 tablespoons extra-virgin olive oil

8 large eggs

1 tablespoon white vinegar

1 Hass avocado, chopped, for garnish