Heat 1/2 tbsp olive oil in a pan over medium heat. 

Roughly chop cornbread and add to pan. Cook for a few minutes until warm and slightly crispy. Transfer to two bowls.

In the same pan, add a drizzle of olive oil. Add garlic and kale, mixing frequently until kale is bright green. Remove smashed garlic and add kale to the bowls. 

Add a drizzle of oil to the pan. Once it reaches a medium heat, add the tomatoes and cook on each side until caramelized (golden brown). Transfer to the bowls.

Add a small drizzle of olive oil and cook eggs to your liking (I cooked mine over-medium). Season with salt and pepper and add to bowls. Divide avocado slices between bowls and serve immediately.