Heat the oil in a large saucepan over medium heat. Cook onion, celery and bacon, stirring, for 6-7 minutes or until light golden. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute.
Add beans, canned tomatoes, Worcestershire sauce, maple syrup and 80ml (1/3 cup) water and stir to combine. Bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until thick.
Meanwhile, fill a large deep-frying pan three-quarters with water and bring to the boil. Reduce heat and keep at a simmer. Carefully break 1 egg into a cup and slide into water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft.
Serve beans topped with a poached egg and sprinkled with parsley.
Tips & Hints:
You can make the baked beans ahead and freeze them (without the egg). Place in airtight containers and freeze for up to 1 month.