Preheat oven to 350 degrees.
In a large frying pan on medium heat, cook the bacon until golden brown and crispy. Remove fro the heat onto a paper-towel lined plate and pat of excess fat. Set aside, but keep the fat in the pan.
Add the chopped potato right into the pan and cook until it just begins to turn brown, about 2-3 minutes.
Turn down to medium/low heat, cover, and continue to cook the potato until it softens, and turns fork tender, stirring every so often. (About 3-4 minutes)
Uncover, and turn the heat back up to medium/high.
Add in the pepper and onions and cook them until soft (2-3 minutes.)
Stir in the smoked paprika, cumin, and a pinch of salt and pepper.
Stir in the kale and let it wilt for a minute.
Make 2 little nests in the sides of the veggie mixture, and crack the eggs right into the center of each nest. Sprinkle with a little extra salt and pepper.
Pop the skillet in the oven until the eggs are cooked to your desired done-ness (about 5-7 minutes depending on how runny you like your yolk.)
Take out and devour immediately!