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Add the avocado oil to a 10 or 12-inch cast iron skillet and heat to medium-high.
Add the onion, bell pepper and garlic cook, stirring occasionally, until vegetables soften, about 3 minutes. Stir in the eggplant and sauté until golden-brown, about 5 to 8 minutes. Add the crushed tomatoes (or diced tomatoes), cumin, cayenne, harissa paste, and sea salt and bring to a full boil.
Add the chopped chard leaves and chickpeas. Cover, and cook until chard has wilted, about 2 to 3 minutes.
Dig 4 to 6 wells into the shakshuka mixture and crack eggs into the wells. Reduce heat to medium-low, cover, and cook until the egg whites have set up, about 10 to 15 minutes.
Sprinkle with feta cheese and fresh parsley. Serve with toasted bread.