Coconut Curry Greens with Runny Eggs

Ingredients

• 2 hot chiles (such as Fresno, Holland, or Thai), divided
• 2 tsp. sugar, divided
• 2 limes, divided
• Kosher salt
• 3 bunches mature spinach (about 1½ lb. total), trimmed, rinsed, divided
• 1 large bunch of Tuscan kale (about 8 oz.), center ribs and stems removed
• 1 Tbsp. extra-virgin olive oil, plus more for drizzling
• 1 Tbsp. coriander seeds
• 1 lemongrass stalk, tough outer layers removed, coarsely chopped
• 1 2" piece fresh ginger, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 15 curry leaves (optional but highly recommended)
• 1 13.5-oz. can full-fat coconut milk
• 1½ cups cilantro leaves with tender stems, divided
• 1¼ cups torn basil, divided
• 6 large eggs
• Cooked rice (for serving; optional)