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In a large pot over medium heat, heat the oil until it begins to shimmer.
Add the onion and cook until it begins to soften, about 3-5 minutes.
Add the spices and salt, and cook, stirring, until fragrant, about a minute.
Add the stock and bring to a boil.
Add the collard ribbons and reduce the heat to a simmer.
Cover and cook until tender, about an hour.
When tender, add the miso and vinegar, and stir well to dissolve.
Taste for salt and add more if necessary.
Place hot collards and enough liquids to reach about half an inch up the side of a shallow casserole or large cast iron pan.
Make a well for each egg with the back of a spoon and crack an egg into each one.
Place on medium heat on the stovetop and bring to a simmer.
Add a little salt and pepper over the eggs.
Cover with a lid and allow to cook until the whites are just done, about 5 minutes.
Garnish with the green onions, herbs, goat cheese, red pepper flakes, and hot sauce.
Serve right out of the pan onto individual plates and pair with warmed flatbread such as pita or whole wheat tortillas.