• Peel and thinly slice enough shallots to measure ¼ cup [½ cup].
• Strip the oregano leaves from the stems and coarsely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining oregano for another use.
• Strip the kale leaves from the stems; coarsely chop the leaves.
• Rinse the chickpeas.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, oregano, and paprika, season with salt, if desired, and pepper, and cook until the shallots start to soften, 1 to 2 minutes.
Add the tomato base and 1 cup [2 cups] water and bring to a boil. Add the kale and chickpeas, reduce to a simmer, and cook until the kale is tender and the sauce is thickened, 5 to 8 minutes. Remove from the heat and season with salt, if desired, and pepper.
While the vegetables simmer, cook the eggs.

Bring a medium sauce pot of water, lightly salted if desired, to a boil with 1 tablespoon white wine vinegar or apple cider vinegar (from your pantry). Reduce to a simmer. Crack 1 egg into a small bowl or mug. Using a slotted spoon, swirl the water to make a gentle whirlpool. Slide the egg into the whirlpool. Repeat with the remaining egg(s). Cook until the whites are set but the yolks are still soft, 3 to 5 minutes. If you prefer firmer yolks, cook for 2 minutes longer. Using the slotted spoon, transfer the eggs to a paper-towel-lined plate to drain.
While the eggs poach, warm the naan.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Tear in half.

Transfer the chickpea and kale stew to individual bowls and top with the eggs. Sprinkle with the za’atar and serve with the naan.