In a large skillet heat 1/4 cup olive oil over medium heat. Add the garlic and cook for 1 minute or until fragrant (do not brown). Add sweet pepper and cook and stir for 4 minutes or until tender. Gradually add the greens, tossing until wilted. Add a splash of water and cover the skillet. Cook for 4 minutes or until tender. Uncover; cook to reduce any liquid in pan. Add the lemon zest and juice and season with salt and pepper; toss well. Remove and keep warm.
Brush bread with some of the remaining oil and broil or grill until toasted; set aside.
In a large nonstick skillet heat 1 tablespoon oil over medium heat. Crack eggs into skillet and season with salt and pepper. Cook for 2 to 3 minutes or until whites are set and yolks are just firm. To serve, top bread slices with greens and any juices. Drizzle with remaining olive oil and top each with an egg. Sprinkle with cheese and additional lemon zest.