Peppered White Bean, Kale, And Egg Stack

• 1 (14.5-ounce) can unsalted Great Northern beans, rinsed and drained
• 1/2 cup water
• 1/2 teaspoon grated lemon rind
• 3/8 teaspoon black pepper, divided
• 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)
• 2 teaspoons olive oil, divided
• 5 cups chopped kale
• 1/2 teaspoon kosher salt, divided
• 2 tablespoons white vinegar
• 4 large eggs
• 1/4 cup chopped onion
• 2 teaspoons fresh lemon juice
• 1 teaspoon minced fresh cilantro
• 1 teaspoon minced fresh flat-leaf parsley
• 1 plum tomato, seeded and finely chopped
• 1 garlic clove, minced

1. Combine beans and 1/2 cup water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash.
2. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan; keep warm.
3. Wipe Dutch oven clean with a paper towel; return pan to medium-high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon; place on a paper towel-lined plate.
4. Combine remaining 1 teaspoon oil, remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a medium bowl. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs, and tomato mixture.

unsalted great northern beans, water, lemon rind, black pepper, parmesan cheese, olive oil, chopped kale, kosher salt, white vinegar, eggs, onion, lemon juice, fresh cilantro, parsley, tomato, garlic

Taken from www.myrecipes.com/recipe/peppered-white-bean-kale-egg-stack (may not work)