Place eggs in a medium saucepan and cover with cold water. Place over medium heat until boiling, reduce heat, and simmer for 15 minutes.
Drain water from saucepan and run cold water over eggs until they are cool. Peel cooked eggs, cut into halves, and set aside.
Place beans in a large saucepan and heat over medium heat until heated through and steaming slightly, about 6 to 8 minutes.
Serve beans in individual bowls. Place eggs, garlic, parsley, lemons, tomatoes, olive oil, and salt and pepper on table and allow diners to garnish and season as they like.