In a small saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes.
Add the peppers, bay leaves, thyme, parsley and half of the coriander, and cook on medium heat for a few minutes.
Add the kale, cayenne, salt and black pepper. Cook on low heat for 15 minutes, adding the stock and a big pinch of salt and pepper.
Make two gaps in the mixture and break two eggs into the pan, making sure they fill the gaps. Sprinkle with salt, cover with a lid and cook on a gentle heat for 8 minutes, until the egg white is cooked through and yolk runny.