Begin by rinsing the canned white beans under cold water to remove excess sodium. While they drain, slice the garlic and dice the onion into small pieces. Then, crack the eggs into separate bowls.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced garlic and diced onion, sautéing for about 3 minutes until softened and fragrant.

Sprinkle in 1 teaspoon of sweet smoked Spanish paprika, stirring quickly for 30 seconds. Then, add the diced tomatoes along with half of the chopped parsley and chives. Cook for another 2 minutes.

Add the rinsed white beans to the skillet, ensuring they are combined with the tomato mixture. Season generously with sea salt and black pepper. Simmer for about 3 minutes.

Create small pockets in the bean mixture and carefully add the cracked eggs into these pockets. Season the eggs lightly with salt and pepper.

Cover the skillet and cook for about 2 minutes. Then uncover and cook for another 2 to 4 minutes until the egg whites are set but the yolks remain creamy.

Remove from heat and sprinkle the remaining chopped parsley and chives over the dish. Serve immediately.