Kosher salt and freshly ground black pepperto taste
¼cupcrumbled feta cheese
Chopped parsleyto serve
Separate the stems of the chard from the leaves. Thinly slice the stems, and set aside, then thinly slice the leaves, and set aside.
In a large skillet with a lid, heat 1 tablespoon of the olive oil, and saute the chard leaves for about 4 minutes, until wilted. Season with salt and pepper and set aside.
In the same skillet heat the remaining 2 tablespoons of the olive oil. Add the shallots, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are slightly softened, about 3 minutes. Add the tomatoes, cumin, paprika, crushed red pepper and salt and pepper, then simmer until the sauce is thickened, about 20 to 25 minutes.
Using tongs or a fork, transfer the sautéed hard leaves in 8 relatively even portions over to the simmering sauce, and make little piles of them, spaced somewhat evenly (see, there’s a chard theme, it doesn’t have to be perfect!) throughout the pan of sauce. Use the back of a spoon to make an indent in one clear area of the tomato sauce, and crack one of the eggs into it. Repeat until the eggs are distributed throughout the sauce, amongst the piles of chard. Cover the pan and let the eggs cook for about 8 to 10 minutes, until the whites are set but the yolks are still jiggly.
Sprinkle the feta over the top, and then the parsley. Serve immediately.