In a large skillet heat 2 tablespoons of the oil over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add curry powder; cook and stir 1 minute. Add the next three ingredients (through salt); cook 3 to 4 minutes or until heated through. Add Swiss chard; cook and stir 3 minutes or until slightly wilted. Remove tomato mixture; cover to keep warm.
Wipe skillet. Heat remaining 1 tablespoon oil over medium heat. Break eggs into skillet; sprinkle with salt and pepper. Cook, covered, until eggs reach desired doneness.
Serve tomato mixture with eggs. If desired, top with cilantro.