Measure out and prepare all of the ingredients.

In a frying pan over medium heat, add half of the avocado oil and sliced onion. Cook until the onion becomes translucent (about 3 - 4 minutes). Add in the minced garlic.

Remove stalks from kale and discard. Chop the leaves.

Add the riced cauliflower along with the kale leaves into the frying pan.

Stir and cover with lid for about 5 minutes while cooking, then remove the lid and cook for 5 more minutes. Season with salt and pepper.

Using the other half of the avocado oil, add that into a separate frying pan. Crack the eggs and cook them sunny side up.

Slide the eggs on top of the kale and cauliflower.

Season with parsley. Serve immediately and enjoy!