Preheat oven to 200°C fan.
Massage the kale in the tray with olive oil and salt for 30 seconds.
Add the beans, sun-dried tomatoes, garlic, za'atar. Toss together. Roast for 8 minutes.
Make four wells, crack the eggs in, scatter parmesan over. Bake for 12 minutes until whites set and yolks still runny.
Serve straight from the tray
