Begin by rinsing the canned white beans under cold running water in a fine mesh strainer. This removes excess sodium and preserves their creamy texture.

Crack 4 cage-free organic eggs into separate small bowls to ensure no shells make their way into your skillet.

Place a large skillet over medium heat and pour in the extra virgin olive oil. Once the oil glistens, swirl it around to coat the skillet evenly.

Add the diced onion and sliced garlic to the skillet, sautéing them for about 3 minutes until they soften and become translucent.

To the sautéed onion and garlic, add sweet smoked Spanish paprika, stirring for about 30 seconds until fragrant. Then, incorporate fire-roasted diced tomatoes, parsley, and chives.

Gently fold the rinsed white beans into the skillet, seasoning with sea salt and black pepper to taste, and let simmer for another 3 minutes.

Using a spoon, create four small pockets within the bean mixture, preparing spaces for the eggs. Carefully slide one egg into each pocket.

Allow the eggs to cook covered for about 2 minutes, then monitor closely for another 2 to 4 minutes, depending on your preference for egg doneness.

Once the eggs are cooked to your liking, remove the skillet from the heat and garnish with chopped chives. Serve immediately from the pan.