Start by rinsing and draining one can of white beans.

Slice two garlic cloves and dice half an onion.

In a large frying pan or skillet, heat two tablespoons of extra virgin olive oil over medium heat.

Add the sliced garlic and diced onion to the heated oil. Sauté for about three minutes.

Stir in one teaspoon of sweet smoked Spanish paprika, followed by one can of diced tomatoes, half a cup of chopped fresh parsley, and a few tablespoons of fresh chives.

Gently fold in the prepared white beans. Season with sea salt and black pepper to taste.

Using a spatula, create wells in the bean mixture for the eggs. Gently add the cracked eggs into these pockets.

Cover the skillet with a lid and let the eggs cook for about two minutes.

Once cooked, remove the skillet from heat. Garnish with extra chives and fresh parsley. Serve immediately.