Start by chopping the onion and garlic. Dice the chorizo into small pieces. Set everything aside for easy access.

Heat a large skillet over medium heat and add a splash of olive oil. When the oil is hot, add the diced chorizo. Cook it for about 5-7 minutes until it gets crispy and releases its juices.

Once the chorizo is cooked, add the chopped onion and minced garlic to the skillet. Stir everything well. Sauté for an additional 3-5 minutes until the onion is soft and translucent.

Next, pour in the can of baked beans. Stir to combine all the ingredients. Season the mixture with smoked paprika, salt, and pepper. Let it simmer for about 10 minutes on low heat, stirring occasionally.

After the beans have simmered, use a wooden spoon to create 4 wells in the bean mixture.

Crack an egg into each well. Cover the skillet with a lid and let it cook for about 6-8 minutes, or until the eggs are cooked to your liking.

Once the eggs are done, remove the skillet from heat. If you like, sprinkle fresh parsley on top for a burst of color and flavor.

Use a large spoon to place portions onto plates, ensuring everyone gets an egg along with the smoky baked beans and chorizo.

Serve with warm crusty bread or tortilla chips.