Peppered White Bean, Kale, and Egg Stack

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!

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.

Fortunately we get the Cooking Light magazine, so we were able to look up the recipe, but online there is no mention of the onion, tomato, cilantro or parsley. That was very confusing when trying to make this recipe from the online version. ... It just simply says to add the tomato mixture, but makes no mention of tomatoes!

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.