Preheat the oven to 180°C, gas mark 4.
Arrange the kale on a baking sheet, drizzle with the oil and toss well to coat. Set aside.
Divide the courgettes into 6 and twirl the zoodles to form 6 nests. Arrange them inside an ovenproof non-stick pan or a baking dish with an ovenproof lid.
Place the nests and kale in the preheated oven and bake for 15 minutes.
Remove the nests and crack an egg into the middle of each. Season well with the salt, pepper and chilli flakes. Place the lid on and return to the oven for another 15 minutes.
Serve the eggs topped with the crispy kale leaves, olives and chilli.