Rinse the canned white beans in a fine mesh strainer and set aside. Thinly slice the garlic and finely dice the onion. Crack the eggs into individual bowls.

Heat a large skillet over medium heat and add two tablespoons of extra virgin olive oil. Sauté the garlic and onion for about 3 minutes until translucent and fragrant.

Sprinkle in the sweet smoked Spanish paprika and stir for about 30 seconds to release its flavor. Add the diced tomatoes, parsley, and chives; let cook for another 2 minutes.

Gently fold in the rinsed white beans and season with salt and pepper. Simmer for about 3 minutes, stirring occasionally.

Create four small pockets in the mixture with the back of a spoon. Carefully add the cracked eggs into these pockets and cover the skillet.

Cook for about 2 minutes with the lid on, then remove the lid and continue cooking until the egg whites are set and the yolks remain creamy, about 2-4 more minutes.

Once the eggs reach desired doneness, remove from heat and sprinkle additional chives. Serve immediately with crusty bread.