Heat the oil in a large frying pan over medium heat. Add the onions and cook until beginning to soften then add the garlic, cumin and chipotle paste and season well. Cook for another 2 minutes before pouring in the stock and tomatoes and simmer for 10 minutes until thickened.
Add the potatoes to the sauce and simmer, covered, for another 15 minutes until softened. Keep an eye on the sauce during this time and add a little water if it's starting to look dry. Add the kale and cover again for 2 minutes until bright green and wilted.
Make 4 wells and crack the eggs into the sauce. Turn the heat to low and put a lid on the pot and cook for 3-4 minutes until the eggs are cooked. Remember the eggs will carry on cooking when you take it off the heat. Serve with crusty bread.
Nutrition information is an estimate and will vary depending on the exact ingredients used.