Chard with chickpeas and eggs

1. Cut the onion and sauté it in the pan.
2. Wash the chard.
3. Add the chopped stalks (the white part) to the golden onion and wait until they are cooked.
4. Add a pinch of salt.
5. Add the green leaves, also chopped.
6. When they have reduced a bit, add one egg per person (or two!).
7. Season with salt and pepper and wait until the egg whites are set.

NOTE: in winter (when it is cold), the recipe is adapted with vegetable broth to make soup.