Fingerling Potato-Leek Hash with Swiss Chard and Eggs

I got this recipe from the April 2011 issue of Cooking Light magazine. You can check it out online at http://www.cookinglight.com/. There are tons of recipes and menu ideas, which I love!
Anyway, this recipe caught my eye for a few reasons
1.) it has eggs in it and i just happened to have eggs in the fridge that I needed to use before they expired.
2.) its a one pan dinner which means LESS CLEAN UP! Always a plus!
3.) it has swiss chard in it which is uber healthy AND yummy.


Notes: 
Swiss chard is high in vitamins A, K and C. It is also rich in minerals, dietary fiber and protein.


Shopping list:
(serves 4)
-2 tablespons extra-virgin olive oil
-2 cups sliced leeks (about 2 large)
-12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
-2 garlic cloves, minced
-1 1/4 teaspoons Spanish smoked paprika, divided
-1/2 teaspoon salt, divided
-1/2 teaspoon coarsely ground pepper, divided
-4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
-4 large eggs
-1/4 cup (1 ounce) shredded Gruyere cheese


Heat a large skillet over medium heat. Add oil to pan. 
Add leek; cook 8 minutes, stirring frequently. 
Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
Add chard; cook 4 minutes, stirring constantly.
Using a spoon, push potato mixture aside to make 4 egg-sized spaces.
Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon paprika over eggs.
Cover and cook 3 minutes.
Sprinkle cheese over potato mixture, cover and cook for 2 minutes or until egg yokes are lightly set.


Dinner is served.