Fry bacon pieces in a large skillet (cast iron preferred) until crispy. Remove from skillet, leaving drippings.
Cook onions and garlic in bacon grease until translucent. Add additional oil if necessary.
Add bunches of kale, half at a time, as space in skillet allows.
Add chicken stock and let simmer until kale is soft; about 5 minutes.
Create four small wells in the kale and crack one egg into each well.
Season entire mixture with black pepper, red pepper flakes, bacon crumbles, and lemon juice.
Cover pan and allow eggs to cook until desired doneness. Turn off heat immediately and serve.