Heat ghee in a large skillet over medium high heat. Add onion and bell pepper, cook for 2 to 3 minutes or until onion is soft and translucent.
Add tomatoes, jalapenos, and kale, cooking for another 2 minutes or until kale wilts. Then stir in beef, eggs, cumin, paprika, chili powder, salt and pepper. Cook, stirring constantly, for about 5 to 8 minutes or until eggs cook through.
Serve with avocado and cilantro on top with a wedge of lime on the side.