Heat the oven to 275 degrees.

Place the kale leaves on a sheet pan and add 2 to 3 tablespoons of olive oil (just enough to coat the leaves), plus the vinegar and garlic. Massage the kale to coat evenly, then spread the kale across two sheet pans, making sure the leaves don’t overlap. Place the pans on the middle and lower racks of the oven and roast for 25 to 30 minutes, switching racks halfway through, until the kale is crispy. (Watch closely, as it can burn quickly.) Remove from the oven and season well with salt.

Meanwhile, heat a large skillet over medium-high. Add 3 to 4 tablespoons of olive oil to the pan, along with the chickpeas, and fry for 15 to 20 minutes, until golden and crispy. (The chickpeas will pop and some may jump out of the pan; you can reduce the heat a little or use a splatter screen.) Using a slotted spoon, transfer the chickpeas to paper towels to drain briefly. Place the chickpeas in a bowl, sprinkle with the paprika and cayenne, season with salt and pepper and toss to combine.

If you’re including eggs, wipe out the skillet and return it to medium-high heat. When the pan is hot, add a drizzle of olive oil and crack in the eggs, one at a time. Reduce the heat to medium and fry the eggs until the edges are frizzled, the whites are set and the yolks are cooked to your liking. Season with a pinch of salt.

Divide the kale, chickpeas and avocado among four plates and top each with an egg (if using). Serve warm.