In a large nonstick skillet, bring the chicken broth to a simmer over medium heat. Add the sweet potatoes and season with salt, pepper and the nutmeg. Cover and cook until just soft, 8 to 10 minutes. Add the kale, season with salt and pepper, cover and cook until wilted, about 4 minutes; divide among 4 plates. Rinse and dry the skillet, then heat 1 tablespoon olive oil over medium-high heat. Add the eggs and cook until the whites are opaque and yolks have set. Top each portion of hash with 1 egg.