Add the olive oil, salt, pepper, rosemary, and thyme. Mix well.
Roast for 30 minutes.
Meanwhile, remove stems from kale and tear leaves into bite-sized pieces.
After 30 minutes, carefully stir garlic, then kale, then cream into pan. The kale will make the skillet very full at first (especially if you're using a curly variety), but it will cook down substantially.
Roast 10 minutes more.
Stir feta into skillet contents.
Use your spoon to create eight small divots in the mixture. Crack an egg into each one.
Bake for about 15 minutes more, until eggs are set to your liking.
Notes
You can use any kind of potatoes, but I love Yukon Golds for their perfect balance of creaminess and starchiness.
Same goes for the kale. Use your favorite variety or whatever looks best at the market.
If you have fresh rosemary and thyme, that's idea. If not, you can substitute a teaspoon each of the dried versions.
I like to use a mild-tasting cow's milk feta in this recipe.
Variations: You can substitute sweet potatoes for some or all of the potatoes, or use a mix of root vegetables (think turnips, parsnips, carrots, celeriac, and Jerusalem artichokes). You can use any long-cooking dark leafy greens (think collards, turnip, or mustard greens). And you're welcome to experiment with cheeses (think fresh goat cheese, extra-sharp cheddar, or parmesan).
If you like, you can do everything except bake the eggs earlier in the day (or even a day or two before). Shortly before serving, reheat in a 400°F oven until completely hot and then add the eggs.
Leftovers will keep in an airtight container in the fridge for a week.