Place about 2 cups of green chili in a smallish skillet

Bring the chili to a simmer

Make four indentations in the chili and fill with eggs

Cover with aluminum foil and transfer to a 400 degree preheated oven

Bake for about 10 to 12 minutes, or until the whites are set but the yolks are still runny

While the eggs are baking, fry 4 corn tortillas in a little bit of oil until crispy

Serve the shashuka on the corn tortillas, topped with sour cream and cilantro