Warm White Beans and Kale on Toast

0 Preheat oven to 350°F / 177°C.
1 Spread bread out in a single layer on a rimmed sheet pan. Brush the tops of the bread with about 1 1/2 Tablespoons olive oil. Set aside.
2 While the oven is heating, heat a large skillet over medium heat. Add 1 1/2 Tablespoons olive oil. When the oil begins to shimmer, add shallots with a pinch of salt. Cook, stirring frequently, until deep golden and lightly caramelized, 5 to 8 minutes. (If they start to brown, turn down the heat. You want them tender and translucent but not browned.)
3 To shallots, add kale, sun-dried tomatoes, and garlic. Saute until kale is wilted and tender, 6 to 8 minutes. 
4 Stir in beans, salt, and black pepper until beans are warmed through. Remove from heat and stir in lemon zest. Set aside, covered to keep warm.
5 Transfer sheet pan with bread to the oven and toast until deep golden brown on top, about 6 to 8 minutes. (If you want to top toast with fried eggs, fry them while the bread is toasting.)
6 When toast comes out of the oven, divide beans and greens over top. (Add fried eggs on top, if using or drizzle with some extra olive oil if not using the fried eggs.)