Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. Add the garlic, salt, pepper, and red pepper flakes. Stir and cook for 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
In a small skillet, heat the remaining teaspoon of olive oil over medium heat. Gently crack the eggs into a skillet and season, to taste, with salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.
To serve, place half of the kale mixture on top of each toast, then top with a fried egg. Serve immediately.
TO STORE: This dish is best eaten immediately after it has been prepared. However, leftovers of the kale and feta mixture may be stored in the fridge for up to 2 days in an airtight container.
TO REHEAT: Warm the kale and feta mixture in a skillet over medium heat until heated through then serve over freshly made toast and eggs.
NOTE: Nutritional information is an estimate and will vary depending on the type of bread used to prepare this recipe.