Preheat the oven to 375ºF (190ºC) and position an oven rack to the center position.
After removing the stems, rinse the kale and collard greens, and slice them into ribbons, about 1/2-inch thick. Set aside.
Heat 2 tablespoons of olive oil over medium-high in an oven-safe skillet or cast iron pan.
Add the onions and a generous pinch of salt and cook for 4 minutes, until the onions have softened. Add the garlic and cook for another 30 seconds to a minute, until they are fragrant. Add the diced jalapeños, kale and collard greens and cook until they start to wilt, about 2 to 3 minutes. Add the chopped parsley, dill, cumin and nutmeg and cook for another 2 minutes. Turn off the heat.
Using a wooden spoon or spatula, create 6 wells inside the bed of greens. Crack an egg into each well.
Bake shakshuka for about 4 to 6 minutes, until the egg whites are settled. If you like very runny yolks, start checking the eggs at about 4 minutes. The eggs will cook quickly.
Remove eggs from the oven and season with more salt and pepper to taste. Sprinkle some sumac and aleppo pepper on top, if you like. Serve shakshuka with toast.