Heat the salsa verde in an 8-inch non-stick skillet over medium heat until it simmers, about 2–3 minutes.

Crack large eggs directly into the skillet, cover with a lid, and cook for about 5 minutes until the whites are set.

Sprinkle kosher salt and black pepper over the eggs after cooking, ensuring even distribution.

Warm the corn tortillas in a dry skillet for about 30 seconds on each side or in the microwave for 10–12 seconds.

Slide the cooked salsa verde eggs onto each warmed tortilla.

Garnish with sliced avocado and crumbled feta cheese before serving.