In a large pot, heat oil over medium. Add the onion, kale, and garlic. Cook for about 2 minutes.Add the cumin and Gorria pepper and stir. Add the tomatoes.
Lower the heat and continue to cook until the sauce begins to thicken.
Make 6 small holes in the sauce and crack the eggs into each one.
Cover and continue to cook over low heat until the eggs are poached (about 5 minutes).
Garnish with the goat cheese (or garlic yogurt) and decorate with a pinch of pepper.
Garnish with the parsley and basil.