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Put a tablespoon of the oil in a large frying pan on a medium heat, add the garlicand fry for 30 seconds.
Add the chard and paprika, and stir-fry for three to four minutes, just until the chard has wilted (this will take less time if it’s quite young).
Season with a half-teaspoon of flaky sea salt and the lemon juice, then taste and add more salt as needed.
Transfer the chard to a bowl and wipe out the pan with kitchen roll.
While the chard is cooking, use a round cutter to stamp out a circle from the centre of each slice of bread.
Put the remaining oil in the now-empty chard pan on a medium heat, then lay in the bread (one slice at a time, if the pan’s not big enough for both) and its cut-out circle, too, if there’s room and fry for a minute just to get a little colour.
Flip over, break an egg into the hole in the centre and fry for a minute or two, until the white is just set and the yolk runny; if you prefer your eggs over easy, by all means flip for 30 seconds to seal the other side.
Scatter each basket with a pinch of sea salt and serve with the smoky chard, fried bread circles and a big spoon of yoghurt alongside.