Start by rinsing the canned white beans under cool running water and set them aside to drain. Finely slice the garlic and dice the onion.

In a large frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering. Add sliced garlic and diced onion, sauté for 3 minutes until translucent.

Stir in 1 teaspoon of sweet smoked Spanish paprika, allowing it to toast for about 30 seconds, then add canned diced tomatoes and chopped herbs, cooking for 2 minutes.

Fold in the rinsed white beans, season with salt and pepper, and let simmer for about 3 minutes to heat through.

Make small pockets in the bean mixture and crack the cage-free organic eggs into each pocket. Season eggs lightly with salt and pepper.

Cover the skillet with a lid and let the eggs cook for about 2 minutes until the whites start to set. Remove the lid and continue cooking for an additional 2-4 minutes until fully cooked.

Remove from heat and garnish with chopped chives. Serve immediately while warm.