Cut the ribs out from the leafy part of the chard. Chop the ribs fairly fine in the way you would chop celery. Set the ribs aside in a bowl and coarsely chop the leafy green portion of the chard.
Heat up olive oil in a skillet over medium high heat (can use cast iron skillet or no-stick)
Add chopped onion to skillet and saute for a few minutes. Add swiss chard chopped rib pieces to the skillet and saute with the onion until soft and caramelized (5-10 minutes)
When onion and stems are soft add the garlic, the salt and the spices and stir together for a minute. Then add a large handful of the chard leaves to fill the skillet.
Cook down the first batch of chard leaves until wilted and then add the rest of the chard leaves and cook them down, stirring to blend everything together. Add the tomato vinegar and stir.
When the greens are thoroughly wilted and blended with the other ingredients, turn the heat to medium or medium low and add the eggs on top of the greens one at a time. You can make small pockets in the greens, crack the egg gently on the counter and then hold it close to the greens when adding the egg to the pocket.
Cover the skillet and cook over med-low heat until the egg whites are cooked and the yolk is to your liking. I cooked for about 5 min. to get a yolk that was still runny, but your stove will be different. Lift the lid occasionally and check to see if eggs are cooked to desired doneness.