Preheat the oven to 350 degrees F.

Heat the oil in a large skillet over medium heat and add chopped onion. Saute, stirring consistently, until onion is transluscent, about 8 minutes. Add garlic and cook another 3 minutes, stirring frequently. Add kale, black beans, chopped tortillas, and salsa. Continue cooking and stirring until kale has softened, about 5 minutes (It's okay if the tortillas break apart during this process! No big deal).

Divide this mixture between 4 oven-safe bowls or 4 ramekins and sprinkle with cheese.

Make a small well in the center of each bowl and carefully crack an egg into each well. 

Place bowls on a large baking sheet and bake for 20 to 25 minutes, or until the egg whites have set up.

Serve bowls with sliced avocado.