Preheat the oven to 375° F. In a large saute pan, heat the oil until it's hot and shimmering. Fry the tortillas in 2-3 batches until crisp and golden. Drain on paper towels, and season with salt.
Grease four cocottes (or ramekins). Divide the tortillas between the cocottes, and add 3-4 Tablespoons of salsa verde. Gently toss to coat the tortillas. Make a nest in each cocotte, and crack an egg in the center. Season generously with salt and pepper. Bake for 15-18 minutes, until the whites are set and the yolks are still runny.
Serve the mini chilaquiles verdes with queso fresco, avocado, pico de gallo, cilantro, limes, and/or hot sauce. Enjoy!!