Bean, Kale, and Egg Stew

Eggs in stew?  Yup!  And the kale gets cooked enough that you don't have to spend five minutes chewing each bite, either.

Bean, Kale, and Egg Stew

2 tbsp. Oil
1/2 medium Onion -- chopped
2 cans Kidney beans -- one drained and rinsed
2 cups Chicken broth (or vegetable broth)
2 tsp. Soy sauce
1/2 tsp. Salt
1/4 tsp. Pepper
1 bunch Kale -- washed, stemmed, and chopped
6 Eggs
Crusty bread -- buttered

In a soup pot, sauté onions in oil until soft. Add beans, broth, soy sauce, salt, and pepper. Heat to boiling. Add kale and stir until wilted. Simmer for five minutes. One at a time, break an egg into a small bowl and gently pour into the stew. Poach eggs in the stew until done. Season eggs with salt and pepper. Ladle eggs and stew into bowl. Serve with crusty bread.