Peppered White Bean, Kale, and Egg Stack

One egg adds 6 grams of protein to this vegetarian dish; the yolk also serves as a creamy dressing.
Combine the beans and 1/2 cup water in a saucepan; bring to a boil. Cook for 4 minutes; remove from heat. Add the zest, 1/8 teaspoon pepper, and cheese; mash coarsely.Preheat a roasting pan over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add the cabbage and 1/4 teaspoon of salt. Cook for 3 minutes or until the cabbage is wilted, stirring frequently. Remove the cabbage from the pan; keep warm.Wipe the roaster with a paper towel; return the pan to medium-high heat. Pour water into a saucepan, filling it two-thirds full; bring to a boil. Reduce heat; simmer. Add the vinegar. Break each egg into a custard tin. Carefully pour the eggs into the pan; cook for 3 minutes or until just cooked through. Carefully remove the eggs with a slotted spoon; place on a plate covered with a paper towel.Combine the remaining 1 teaspoon oil, remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a medium bowl. Spread the bean mixture evenly over 4 plates. Sprinkle evenly on top with the cabbage, egg and tomato mixture.