Eating a skillet full of greens has never been so saucy and delicious. 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.
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 5 minutes. Add the garlic and stir until fragrant, 1 minute longer.
Working in batches, add the chard leaves and sauté to wilt, 5 minutes total. Add the green harissa, stir, 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 and the yolks are done to your liking, 7 to 10 minutes for soft yolks.
Meanwhile, slice and toast the baguette, and brush with a little olive oil.
Squeeze lemon over the green shakshuka, then spoon the greens and eggs into bowls. Serve warm, with the toasted baguette for dunking.