Separate the leaves from the stems of the Swiss chard. Cut the stems into 1/4-inch-thick slices, then chop the leaves, keeping the stems and leaves separate.
1 medium bunch Swiss chard (about 8 ounces)
2 tablespoons olive oil
3 cloves garlic, chopped or thinly sliced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
Pinch crushed red pepper flakes
Two 14.5-ounce cans no-salt-added diced tomatoes with juice
4 large eggs
2 ounces soft goat cheese (chevre)
1/4 cup packed fresh flat-leaf parsley leaves
Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chard stems and cook for about 3 minutes, stirring occasionally, until slightly softened. Add the garlic, paprika, cumin, coriander, salt and crushed red pepper flakes; cook for 30 seconds, stirring, until the spices are fragrant, then stir in the diced tomatoes and their juices. Reduce the heat to medium, cover and cook for 5 minutes, stirring occasionally. Stir in the chard leaves; cover and cook until they have just wilted.
Reduce the heat to medium-low. Use a large spoon to form a well 3 inches across in the sauce in one quadrant of the skillet; crack one of the eggs into a small bowl and pour it into the well. Repeat with remaining 3 eggs.
Dollop the cheese around the eggs. Cover and cook for 4 to 5 minutes or until the whites of the eggs are set but the yolks are still runny.
Garnish with the parsley leaves. Serve hot, with warm pita bread.