Add the olive oil to a 10” to 12” cast iron skillet and heat to medium-high.
Add the eggplant and cook, stirring occasionally, until egplant is golden-brown and begins to soften, about 5 to 8 minutes. Add the chopped chard leaves, cover, and cook until wilted, about 1 minute. Add the chickpeas and Shakshuka starter. Stir and bring to a full boil.
Dig 4 to 6 wells into the shakshuka mixture and crack eggs into the wells. Reduce heat to medium-low, cover, and cook until the egg whites have set up, about 10 to 15 minutes.
Sprinkle with feta cheese and fresh parsley. Serve with toasted bread.
*I used goat milk feta cheese
**Follow this recipe for the shakshuka sauce