Heat 2 tablespoon olive oil in large skillet over medium temperature, add kale, onion and garlic. Stir and saute until soft and tender, about 3-4 minutes. Set aside.
Poach eggs in small saute pan over medium heat.
While eggs are poaching, brush remaining olive oil on baguette slices and under oven broiler.
Place baguettes on serving plate, top with kale then place an egg on each slice of bruchetta.
Top with onion, garlic and diced tomatoes.
Salt and pepper to taste, garnish with Parmesan cheese.