Heat oil in a large skillet over medium heat. Cook onion and garlic until onion is softened and just translucent and garlic is golden. Working in batches, add kale, tossing and letting it wilt slightly before adding more. Reduce heat to medium-low and cook kale, tossing often, until tender. Mix in red pepper flakes and season with salt and pepper. Once vegetables are tender, crack eggs into pan and scramble with kale and onions. Remove and put in community bowl covered.