Drain the canned red beans and optionally rinse, then set aside.
Dice the onion finely.
Heat a little vegetable oil in a frying pan and soften the onion until lightly golden.
Add the beans, season with salt, black pepper, dried garlic and smoked paprika, and cook for 3–5 minutes.
Make three small hollows in the bean mixture and crack one egg into each hollow.
Scatter grated or chopped mozzarella around and between the eggs.
Cover the pan and cook over low to medium heat for 5–8 minutes until the whites set and the yolks reach your preferred doneness.
Chop dill and spring onion and sprinkle over the finished skillet.
Remove from the heat and let the dish rest briefly.
Serve hot directly from the pan or portion onto plates.