Heat oil in cast iron skill or oven-safe pan with a lid over medium heat.
Saute bell pepper, onion, and garlic for 5minutes or until tender.
Add can of diced tomatoes, tomato paste, harissa, cumin, paprika, chili power, salt, pepper and water to the pan and stir. Bring up to high heat and let simmer for 5 minutes.
Add Karoun Mediterranean Style Original Labne to the pot and stir.
Add cubed cheese and Swiss Chard. When the chard melts, stir.
Use the back of a spoon or ladle and make 6small wells (indentations) in the sauce. Crack an egg into each well and sprinkle with a pinch of salt and pepper.
Cover with lid and cook eggs for 8-10 minutes, depending on whether you like a soft or hard cooked egg.
Remove from heat and let rest for 5 minutes.Garnish with herbs and serve.