Place quinoa in a pot with water and bring to a boil; lower heat to simmer and cook until tender and outer ring is visible, about 15 - 20 minutes. Set aside.
Heat 2 tsp of oil in a hot skillet and add julienned red onions and garlic and cook until onions are translucent. Add kale, tomatoes, salt and freshly ground pepper.
Fry eggs with the remaining oil and place on top of quinoa and kale sauté.