In a 8-inch non-stick skillet, bring the salsa verde to a simmer. Crack the eggs into the simmering salsa. Cover the skillet with a lid and cook the eggs until the whites are set, but the yolks are still runny. This should take less than five minutes.
Season the eggs with salt and pepper. Slide the eggs and salsa out of the skillet onto the warmed tortillas. Garnish with sliced avocado, feta cheese, and chopped cilantro.