Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: 1/3 cup bean mixture, 2/3 cup kale, 3 tablespoons salsa, and 1 egg)

One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Bean there, Done that.

June 21, 2017
Great recipe but needs a bit of tweaking.  I doubled the beans so figured I should add one cup of liquid (I used broth instead of water), but this made them too soupy even after cooking several minutes.  So next time I'd be much more cautious about the amount of liquid I add.  Also don't know how this could possibly be enough for four people as written.  I doubled the beans and also the tomato mixture, while keeping the eggs at one each and the kale the same give or take, and found it to be just enough for three. Also lots of components and dirty pots which was no fun. Otherwise, I have to say my family LOVED it!

Very Tasty

January 04, 2016
Made this tonight per the recipe with the exception of using real Parmesan cheese and not a vegetarian one. My teen daughter and I both enjoyed it very much.  The flavours were really nice in it and were well balanced...not too heavy in any one direction. The only thing is that the serving size isn't very large so if you need more calories or have a large appetite you may want to plan on two servings per person.I also found it easier to use a third pan to prepare the water for the poached eggs ahead of time in a third pot, as I think wilting the kale and then removing it and using the same pan to then boil water would cause the kale to get cold unless you have a warming drawer or want to turn on the oven too.

I could eat this every week!

February 05, 2017
To save time I fry the eggs and don't mash the beans. I tried using spinach instead of kale but the kale is much better. This is a light and perfect balance recipe. It works for breakfast, lunch or dinner.