Drain the canned beans into a colander and rinse under water, then shake off any excess water, finely grate the tomatoes, finely chop the onion, roughly chop the garlic and cut the zucchini into small bite-size pieces

Fill a sauce pan with a 3-inch depth (7.5 cm) of water, add in the vinegar and heat with a medium-high heat

At the same time, heat a large fry pan with a medium heat and add in the extra virgin olive oil

After a couple of minutes, add in the onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato, mix and then simmer without mixing

Once the grated tomato has thickened, about 5 minutes, add in the zucchini, once again mix continuously, after 3 minutes and the zucchini is lightly sauteed, add in the drained white beans and season with sea salt & black pepper, mix together, then mix every 1 to 2 minutes so the beans evenly sauté

Move back to the sauce pan, lower the fire to a low-medium heat, you want a simmer and not a boil, crack the eggs, each one into individual bowls

Using a whisk create a whirlpool in the sauce pan, then add in one of the eggs, let it sit there for 3 to 4 minutes or until the egg whites are set but you still have creamy yolks, then gently remove from the pan and transfer to a dish with paper towels, poach the rest of the eggs in the same method, once all the eggs have been poached, season them with sea salt & black pepper

After sauteing the beans for about 15 minutes and they are golden fried, remove the pan from the heat

Transfer the beans into serving dishes, top each one off with a poached egg and some chopped fresh parsley, enjoy!