Start by rinsing the canned white beans under cold water to remove excess sodium. Next, thinly slice 2 cloves of garlic and finely dice 1 medium onion. Crack 4 cage-free organic eggs into separate small bowls.

In a large skillet over medium heat, pour in 2 tablespoons of extra virgin olive oil and heat for about 2 minutes until it shimmers.

Add the sliced garlic and diced onion to the skillet. Sauté for about 3 minutes until the onion becomes translucent and fragrant.

Stir in 1 teaspoon of sweet smoked Spanish paprika and let it mingle with the sautéed garlic and onion for about a minute.

Add a 14.5-ounce can of diced tomatoes along with a handful of freshly chopped parsley and chives, cooking together for about 2 minutes.

Incorporate the rinsed white beans into the skillet, gently folding them. Season with sea salt and black pepper to taste, and let simmer for about 3 minutes.

Make four small pockets in the bean mixture. Carefully slip one egg from each bowl into the pockets, being gentle to avoid breaking the yolks.

Cover the skillet with a lid and let it cook for 2 minutes on medium heat, then remove the lid and continue cooking for an additional 2 to 4 minutes.

Once the eggs are cooked perfectly, sprinkle some additional freshly chopped chives on top and serve hot.