, peeled and sliced into wedges
HEAT a large saucepan over medium. Add oil, then onion and peppers. Cook until onion starts to soften, 3 min. Stir in rice and curry powder until all grains are well coated, about 1 min. Add broth. Boil, then reduce heat to low. Simmer, covered, until rice is tender and liquid is absorbed, 15 to 18 min.
REMOVE from heat and stir in kale. Let stand, covered, 5 min. Transfer rice to a platter. Scatter salmon over rice. Arrange eggs over salmon.