1
Warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad.
2
Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
3
Fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. Poach each egg separately in the water.
4
Divide the rice between four bowls and serve each topped with one of the poached eggs.

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Nutrition Facts
Serving Size 1 (314g) Recipe makes 4 servings
Calories 299
Calories from Fat 89		(29%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 675mg		28%
Potassium 431mg		12%
Total Carbohydrate 41.4g		13%
	Dietary Fiber 3.8g	15%
	Sugars 1.0g
Protein 11.5g		23%
Vitamin A 7970mcg		159%
Vitamin B6 0.5mg		22%
Vitamin B12 0.6mcg		10%
Vitamin C 61mg		102%
Vitamin E 1mcg		4%
Calcium 113mg		11%
Iron 2mg		14%
detailed view... how is this calculated?

Poached Eggs and Kale over Rice