The eggs in this North African and Israeli specialty are gently simmered in a flavorful tomato sauce. It makes a terrific brunch dish, but also works for lunch or a light supper. The tomato sauce can be made ahead of time and refrigerated, making little work when it comes time to pull the whole dish together. You may want to add a little more water when it comes time to reheat the sauce.
Heat a 12-inch skillet over medium heat. Add the olive oil and swirl in the pan. Add the onion and bell pepper and saute until tender, stirring regularly, about 12 minutes. Add the garlic and sauté 2 minutes, being sure it doesn't burn.
Add the cumin, paprika, cayenne, tomatoes, water, salt, and a few generous grinds of black pepper and stir well. Adjust the heat so the sauce simmers and cook for 10 minutes. Stir in the chard and cook until tender, 2 minutes. If the sauce appears really thick, add a little more water and stir.
Make 6 little wells in the tomato sauce and crack an egg in each, spacing them evenly in the pan. Add a pinch of salt to the top of each egg. Cover with a lid or piece of aluminum foil and simmer the eggs in the sauce until the whites are firm but the yolk still soft, 8 to 10 minutes. Check periodically since cooking time can vary.
Sprinkle the cheese and cilantro over the top of the eggs and serve immediately with bread for scooping up the goodies.