- 6 tablespoons, divided olive oil
- 2 15-ounce cans, drained and dried with paper towels chickpeas
- 1 teaspoon and 1 pinch, divided paprika
- 1 teaspoon cumin
- 1 1/2 teaspoon, divided kosher salt
- 1/4 teaspoon crushed red pepper
- 2 cups, sliced cremini mushrooms
- 4 tablespoons butter
- 2 fine chopped shallots
- 2 bunches, stems removed, chopped Swiss chard
- 1 teaspoon ground pepper
- 1 15-ounce can roasted diced tomatoes
- 3 sprigs, fresh thyme
- 1/2 cup shaved Gruyere cheese
- 2 tablespoons white vinegar
- 6 eggs
- 10 pieces, cooked, chopped bacon (optional)
Preheat oven to 425°
Drizzle a rimmed baking sheet and sprinkle with 1 teaspoon paprika, cumin, 1/2 teaspoon salt and crushed red pepper. Gently shake pan to evenly coat chickpeas. Bake for 15 minutes, stir to move chickpeas around, then bake 10 to 15 minutes more.
Heat a large skillet over medium-high heat and add remaining 2 tablespoons olive oil. Add mushrooms in batches without allowing them to touch, and brown on all sides, about 4 to 5 minutes.
Remove mushrooms from pan and place in a large bowl.
Add butter to skillet over medium heat and sauté shallots until tender, 3 minutes. Add Swiss chard and cook 5 to 8 minutes, stirring occasionally, until wilted. Add remaining 1 teaspoon salt and pepper and additional olive oil if needed.
Add tomatoes with juice, thyme sprigs and cooked mushrooms. Cook 5 to 10 minutes to reduce liquid. Discard thyme sprigs.
Divide Swiss chard and tomato mixture between 6 wide, shallow bowls and sprinkle with Gruyère cheese.
Bring a medium saucepan of water to boil with vinegar. Poach 6 eggs until whites are set but yolks are runny, about 2 to 3 minutes per egg. Remove with slotted spoon.
Sprinkle chickpeas, and bacon if desired, on top of Swiss chard in each bowl.
Place poached egg on top of vegetables and chickpeas, and season with salt, pepper and a pinch of paprika.
Note: If adding bacon, add some of drippings to Swiss chard mixture for extra flavor.