3 Tbs Olive Oil
1 Yellow Onion, peeled and thinly sliced
2 Garlic Cloves, thinly sliced
l Lg bunch Swiss Chard, stems and leaves separated and chopped
Salt &Pepper to taste
⅓ C Half n half or Heavy Cream
8 Eggs
3 oz Cotija cheese or Queso Fresco, crumbled
1 Avocado, sliced
1 Hot Pepper, sliced
Cilantro, to taste
Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with ½ teaspoon salt, pour in the half-and-half and stir loosely together. Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, Cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.