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Heat oil in a large skillet over medium-high heat. Sauté shallots and garlic for 3 to 4 minutes or until shallots are softened and translucent.
Stir in tomatoes and their juices crushing them by hand or with the back of your spoon. Simmer for 4-5 minutes.
Stir in spinach and simmer for 2 to 3 minutes.
Stir beans into the skillet and season with salt, pepper and paprika.
Make wells in sauce where you would like to drop the eggs, 4-6 of them. Crack each egg into a small ramekin, one at a time, and gently drop into the skillet, approx 1 inch apart. Cook for 2 minutes.
Cover skillet and continue to cook for 8 to 10 minutes or until whites have set and yolks are still runny. Longer if you want firmer yolks.
Remove from heat and serve with crusty bread, topped with crumbled feta and chopped fresh parsley.