Rinse one can of white beans under cold water to remove excess sodium. Finely chop one medium onion and mince three cloves of fresh garlic.

In a large skillet, heat two tablespoons of extra virgin olive oil over medium heat. Add chopped onion and garlic; cook for about 3 minutes until translucent.

Stir in one teaspoon of sweet smoked Spanish paprika and cook for an additional 30 seconds.

Add one can of diced tomatoes and two tablespoons of freshly chopped parsley and chives. Mix well and let simmer for two minutes.

Fold in the rinsed white beans and season with sea salt and black pepper. Simmer for about 3 minutes until heated through.

Create small pockets in the mixture and carefully crack in four cage-free organic eggs; season with a pinch of salt.

Cover the skillet and cook for about 2 minutes, then check the eggs and cook for an additional 2-4 minutes until whites are set.

Once done, remove from heat and garnish with extra chopped chives and parsley. Serve immediately.