Rinse the canned white beans in a colander under cool water, and set them aside. Finely slice the garlic cloves and dice half of the onion. Crack the four cage-free organic eggs into separate small bowls.

Place a large frying pan over medium heat and add about two tablespoons of extra virgin olive oil. Let the oil heat until it shimmers slightly.

Add the sliced garlic and diced onion to the hot skillet, stirring gently. Sauté for about three minutes, until the onion becomes translucent.

Stir in the sweet smoked Spanish paprika, then add the can of diced tomatoes along with the chopped parsley and chives. Cook for another two minutes.

Gently add the rinsed white beans to the skillet, stirring to combine. Season with sea salt and black pepper to taste, and simmer lightly for about three minutes.

Create small pockets in the bean mixture and carefully pour the eggs into each pocket. Season the eggs lightly with salt and pepper.

Cover the pan with a lid and cook for two minutes, then check for doneness. The egg whites should be set while keeping the yolks runny.

Once the eggs are cooked to your liking, garnish with extra chopped chives and serve immediately.