Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice onion. Mince or grate garlic. Trim Swiss chard stems then separate stems from leaves. Finely chop stems. Roughly chop leaves.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion, curry powder, and 1/2 tsp coriander (we sent more). Cook until onion is softened, 3-4 minutes. Add the garlic and season with salt and pepper. Cook until garlic is fragrant, about 1 minute longer.

Add chickpeas and toss to combine. Stir in tomatoes and bring to a boil. Lower heat and reduce to a simmer. Stir in Swiss chard and cover. Cook until stems are tender and leaves are wilted, 5-7 minutes.

Meanwhile, slice baguette into 1/2-inch slices on a diagonal. Place on a lightly oiled baking sheet. Season with salt and pepper. Toast in oven until golden brown, 4-6 minutes.

Remove cover from pan. Using a spoon, create two wells in Swiss chard mixture. Crack eggs into wells and cover. Cook until eggs reach desired doneness, 3-4 minutes. TIP: If you’re in a hurry, swirl egg into the veggies to speed up cooking.

Once eggs are cooked, remove cover. Season with salt and pepper. Tear cilantro into pieces and sprinkle over egg mixture. Divide between plates and serve with baguette slices for dipping.