Combine 1 tsp olive oil, 1/4 tsp black pepper, 1/4 tsp salt, chopped onion, lemon juice, cilantro, parsley, tomato and garlic in a small bowl, stirring well. Set aside.

Fill a large pot two-thirds of the way with water and bring to a boil.

While water is coming to a boil, add beans and chicken stock to a saucepan and bring to a boil. Cook 4 minutes and remove from heat. Add lemon zest, 1/2 tsp black pepper and Parmesan cheese, stirring well to combine. With a potato masher or a fork, coarsely mash bean mixture.

Once water in large pot is boiling, reduce heat to simmer and add white vinegar. Break each egg into an individual coffee mug, custard cup or small bowl. Carefully pour each egg into the water/vinegar mixture. Cook 3 1/2 minutes. Gently remove eggs and place on paper-towel lined plate.

Drain water/vinegar mixture from large pot and wipe clean with a paper towel. Heat pot over medium-high heat and add 1 tsp olive oil, swirling to coat. Add the kale and 1/4 tsp salt. Cook, stirring frequently, until kale wilts. Remove from pan and set aside.

To serve, plate beans first, topped by the kale and egg. Spoon onion & tomato mixture over the stack.