In a large, deep pan, heat olive oil over medium-high heat. Add the onions, peppers, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the garlic, paprika, cumin, coriander, and chilli garlic sauce or harissa. Cook, stirring, for 30 seconds. Add the tomatoes and sugar. Cook, breaking up the tomatoes with a potato masher or the back of a spoon for 15 minutes or until the sauce has thickened slightly. Add the kale and cook until wilted, about 5 minutes.
At this point you can let cool and refrigerate, covered, for up to 3 days. If not making ahead, you can add the eggs to the pan and simmer, covered for 5-7 minutes or until the yolks are to your liking. Sprinkle with coriander and serve with pitta bread.
If making ahead, place a baking dish in the oven and preheat to 190°c. While the oven and baking dish are heating, put the sauce in a pan and bring to a simmer. Carefully remove the baking dish from the oven, pour in the sauce, and add eggs. I find the easiest way to do this is to crack an egg into a ramekin, use the bottom of the ramekin to create an indentation in the sauce, and slide the egg in. Repeat with remaining eggs. Put in oven for 7-10 minutes depending on how you like your eggs; watch the yolks carefully. Remove from oven, sprinkle with coriander, and serve with pitta bread.
