In an 8-inch non-stick skillet, pour in ½ cup of salsa verde and bring to a gentle simmer over medium heat. Stir occasionally.

Once the salsa is bubbling, carefully crack two large eggs directly into the skillet. Cover and let the eggs cook for about 4-5 minutes.

Remove the lid and season the eggs with kosher salt and freshly ground black pepper to taste.

Warm your corn tortillas in the microwave for about 10-12 seconds or over a gas stove until pliable.

Carefully slide the cooked eggs onto the warmed tortillas. Serve immediately while everything is warm.

Top each serving with slices of avocado and crumbled feta cheese. Optionally add chopped cilantro.