In a large skillet heat 2 tablespoons of grapeseed oil over medium heat. Add in onions and cook and stir for 5 minutes. Then add in curry powder: cook and stir for 1 minute. Add tomatoes and sea salt; cook for 3 minutes, stirring occasionally. Add in chickpeas: cook and stir about 3 minutes until heated through. Add in swiss chard: cook and stir about 3 minutes or until slightly wilted.
In a small skillet heat the remaining 1 tablespoon of grapeseed oil over medium heat. Crack eggs into skillet. Sprinkle with salt, pepper and onion powder. Cook covered until eggs reach your desired doneness.
Serve cooked eggs with tomato mixture. Garnish with cilantro