Place the eggs in a small saucepan, fill with boiled water and turn the heat to medium high. Boil for 6 minutes for soft boiled- or longer to cook to your liking. Set aside to cool, then peel.
In a small non-stick saucepan, lightly saute the cauliflower rice for 2-3 minutes or until tender. Serve onto 2 serving plates
Add the olive oil to the pre-heated saucepan, add the garlic, smoked paprika, cumin and oregano, and fry for 2 minutes
Add the chipotle chilies and their sauce, the drained black beans, corn kernels and tomato paste.
Gently stir to combine, reduce the heat to medium and cook for 3 minutes.
Add the kale and cook for a further 2 minutes.
Spoon the salsa mixture over the cauliflower rice
Top with cherry tomatoes, diced avocado and scatter with spring onions and jalapeno slices. Cut the boiled eggs into halves and place over the top