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Preheat oven to 375°. Spread ¼ cup salsa verde on the bottom of a 13" x 9" baking dish.
Shingle 6 tortillas over salsa to cover bottom of dish, slightly pushing up the sides. Pour half of remaining salsa over tortillas. Top with three-quarters of beans and half of cheddar Jack. Shingle another 6 tortillas over cheese. Drizzle with ¾ cup salsa. Top with remaining beans, salsa, and cheddar Jack.
Bake casserole until cheese is melted, about 15 minutes.
Using the back of a spoon, create 6 small divots in cheese. Crack eggs into divots; season eggs with salt and pepper.
Continue to bake until egg whites are just barely set and yolks are still runny, 15 to 20 minutes. The whites will still be jiggly but custardy and will continue to set while they rest.
Top with cotija, pico de gallo, avocado, and cilantro. Let sit until set, about 3 minutes. Dollop with sour cream before serving.