Roughly chop the leaves of the Chard (1 bunch). Thinly slice the stems of the chard.
In a medium cast iron skillet, heat Olive Oil (1 tablespoon). Sauté the Zucchini (1), Shallot (1), and chard stems over medium-high heat stirring occasionally, until soft, about 5 minutes.
Add the chard leaves, Jalapeño Pepper (1), Garlic (2 clove), Ground Cumin (1/2 teaspoon), and Sea Salt (1/2 teaspoon). Cook for another 5 minutes, until the leaves are wilted and garlic fragrant.
Transfer 3/4 of the cooked veggies (leaving a scant cup behind in the pan) to a blender or food processor along with the Fresh Cilantro (1 bunch), Fresh Herbs (1 cup), Sea Salt (1/2 teaspoon), and Olive Oil (4 tablespoon).
Puree until smooth, adding 1/4 cup of water at a time to get the mixture to a pourable consistency.
Return the green sauce to the pan, along with the Sweet Peas (1 cup) and bring to a simmer over medium heat.
Create 4 wells, keeping 1/2 and inch in between them, and crack the Egg (4) into the center.
Place lid on the skillet and cook the eggs over a medium-low flame until the whites have just set – don’t overcook! You want the eggs to jiggle so you know the yolks are still runny—about 6 to 8 minutes.
Serve immediately alongside Yogurt (to taste) and a squeeze of Lemon (to taste), if you like.