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Preheat oven to 400°F. Heat the oil in a 12-inch ovenproof skillet on medium-high. Add the cannellini beans and mash only half of them with a fork or potato masher. Stir in the garlic and crushed red pepper. Season with salt and pepper.
Add the kale a few handfuls at a time, stirring until wilted, until all the kale is in skillet. Sauté mixture 5 min., until completely wilted. With a wooden spoon, make 6 wells in pan for eggs. Add 1 egg to each well. Season eggs with salt and pepper.
Place ovenproof skillet in oven and cook 9–10 min., until whites are set and yolks are cooked to desired doneness. Serve with the rolls.