Heat 1 tablespoon olive oil in a deep 10-inch round skillet over medium-high heat. Add sausage and cook until browned on all sides, approximately 3-4 minutes.
Transfer sausages to a plate lined with a paper towel to train.
Discard all but 1 tablespoon accumulated oil from the skillet. Add 1 additional tablespoon of fresh olive oil to the skillet, and add the chopped onions. Saute over medium heat until onion begins to soften.
Add garlic, paprika, cumin and coriander. Saute until fragrant, approximately 1 minute.
Add kale and saute until leaves brighten in color and begin to wilt, approximately 2 minutes.
Return sausages to the pan, and add tomatoes, chick peas, salt and pepper. Stir to combine, breaking up the tomatoes with a spoon.
Simmer, uncovered, over medium-low heat, until ragout thickens slightly, about 15 minutes. Taste for seasoning.
Crack one EB egg in a small bowl. Gently slide egg into the ragout. Repeat with remaining eggs, making sure that the eggs do not overlap in the ragout.
Cover and simmer over medium-low heat until the egg whites are set but the yolks remain runny, 8 to 10 minutes. Remove from heat.
To serve, spoon ragout with an egg into 4 shallow serving bowls. Garnish with fresh parsley or cilantro. Accompany with crusty bread or prepared couscous.