Break each egg into a small bowl and let the eggs come to room temperature while you warm the salsa.  (This may seem like a fussy step, but it really will give you a better result.)  

 

Spray an 8" frying pan with olive oil or non-stick spray.  Add 1/2 cup of salsa verde and cook over medium heat for 4-5 minutes, or until the salsa is piping hot and starting to bubble.  Gently nestle the eggs into the salsa, sprinkle with cheese, reduce heat to medium-low, cover the pan with a lid, and cook 3-4 minutes, or until the whites are firm and the yolks are still soft.  (Or cook to your liking if you don't like soft eggs.)  While the eggs are cooking, heat or microwave the tortillas if you're using them.

 

When eggs are done, season with salt and fresh ground black pepper and serve hot, with tortillas if desired.

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