Eating a skillet full of greens has never been so saucy and delicious. Green harissa imparts fragrant cumin and coriander, and a splash of cream brings comfort.
Allergen Note: Contains milk, eggs, wheat.
Roughly slice the onion (you should have about 1½ cups). Chop 2 or 3 cloves of garlic. Rinse both bunches of chard, separate the ribs and leaves, chop the ribs, and slice the leaves. Mince the jalapeño, if using. Stir some of the jalapeño into the green harissa, depending on how spicy you want it.
In a large sauté pan (12 to 14 inches) over medium heat, warm 3 tablespoons olive oil. Add the onion and chard ribs, season with a pinch of salt, and sauté until softened, about 7 minutes. Add the garlic and stir until fragrant, 1 minute.
Working in batches, add the chard leaves and sauté to wilt, about 5 minutes total. Add the green harissa and continue to cook until thickened slightly, 3 minutes longer. Stir in ½ cup cream. Season to taste with salt.
Create divots in the sauce with the back of a spoon and crack in the eggs. Turn down the heat to low and cook until the whites are set, 7 to 10 minutes, or until the eggs are done to your liking.
Meanwhile, slice and toast the baguette, and brush with a little olive oil.
Spoon the greens and baked eggs into bowls and finish with a squeeze of lemon. Serve warm, with the toasted baguette for dunking.