In a saute pan, heat ½ Tbsp olive oil over medium heat.

Add bell peppers and cook 3-4 minutes, stirring often, until soft.

Add garlic and cook 30 seconds.

Add kale and cook 2-3 minutes, until just wilted. Remove to a bowl and keep warm.

In the same pan, heat remaining ½ Tbsp olive oil over medium-low heat.

In a bowl, lightly whisk eggs with salt and pepper to taste. Add to pan and cook 2-3 minutes, stirring constantly, until cooked through. Remove and keep warm.

In a small pot, whisk SuperFat Cacao Coconut, tomato paste, apple cider vinegar, cumin, chili powder, garlic powder, 2 Tbsps water, and salt and pepper to taste over medium heat until warmed through.

Place kale and pepper into a bowl. Top with scrambled eggs and avocado. Drizzle with sauce and garnish with jalapeno, cilantro, and green onion.