In a small food processor combine the avocado, vinegar, garlic, half of the tangerine sections, black pepper, and salt. Blend until smooth. Chop remaining mandarin and set aside. In a small bowl drizzle kale with olive oil and massage until wilted. Transfer kale to a serving bowl. Spoon avocado mixture over the kale and sprinkle with chopped tangerine. Cook eggs sunny side up, place over salad and serve.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.