Braised chard with pan-cooked eggs and Parmigiano shavings

A simple, quick, flavourful supper solution.
INGREDIENTS FOR 2 PEOPLE
2 bunches chard
Extra virgin olive oil
1 garlic clove
Chilli
4 eggs
A piece Parmigiano
Salt
I chose 2 bunches without large white ribs. They look plentiful but shrink greatly. Some boil first, squeeze and sauté, but direct pan cooking concentrates flavour.
I trim stem ends and shred chard.
I wash repeatedly in cold water, changing often.
I drain in a colander.
I heat oil, garlic and chilli to taste in a large non-stick pan.
Once garlic is browned, I add still-damp chard, which soon shrinks.
I gently stir until wilted; no water is needed as it releases its own. I add salt.
I cover for about ten minutes, uncover and cook another 10 minutes to evaporate liquid.
I arrange a bed of chard on a plate.
I cook 2 eggs per serving in a non-stick pan, with butter if liked; I used only salt for a lighter dish.
I cover a few minutes.
I cut Parmigiano shavings.
I add to eggs and finish with oil.