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1.
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In a large oven-proof (preferably cast iron) skillet, heat half of the olive oil over high heat.
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Once hot add the chard.
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Saute the chard over high heat until wilted and the stems have begun to soften, about 5 minutes.
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Transfer the chard to a bowl, along with any juices.
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2.
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Add the other half of the oil to the skillet.
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Saute the onion and peppers over medium-high heat until soft, about 8 minutes.
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Stir in the garlic, cumin, and harissa, if using.
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Cook until fragrant, 2 minutes.
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Carefully pour in the tomatoes.
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Bring to a simmer over high heat.
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Cook until the tomatoes have begun releasing their liquid, 5 minutes.
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Using a fork or masher, crush the tomatoes to break up the larger chunks and create a saucy consistency.
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Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and the tomatoes have lost their acidity.
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This will take about 20 30 minutes.
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Taste and add salt if needed.
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3.
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Stir in the chard and simmer 5 minutes more.
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Create 4 large wells in the sauce.
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One at a time, crack an egg into each of the wells.
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Simmer until the egg whites are set but the yolks are still runny, about 10 minutes.
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Garnish with the cilantro leaves and serve straight from the skillet alongside my Sumac Roasted Potatoes.
