In a non-stick skillet, pour in your salsa verde and set the heat to medium. Let it simmer for 3–5 minutes, stirring occasionally, until gently bubbling and fragrant.

Carefully crack large eggs into the simmering salsa, ensuring they are evenly spaced. Cover the skillet and allow the eggs to cook for 4–5 minutes.

Once the eggs are cooked to your liking, gently remove the lid and sprinkle kosher salt and black pepper over the eggs.

Using a spatula, slide the eggs along with the salsa onto warmed corn tortillas.

Top with avocado, feta cheese, and cilantro to finish. Serve warm.