Salt to taste
Directions:
1. Cut the chard leaves I to 1-inch pieces and the stem into ½ inch pieces. Keep them both separate. In a skillet kept over medium flame toast the cumin seeds and caraway seeds. Cool them and grind them in a spice grinder.
2. Keep a large pot over medium flame and heat olive oil in it. Add the onion and the chard stems to it and cook for around 6 minutes till they get soft. Make space in the pan and add the ground spices, garlic, harissa and tomato paste. Cook this for 2 minutes and then mix it with the vegetables. To this add a cup of water, chicken broth and chard leaves. Bring this to simmer very fast and cook for around 10 minutes till the chard turns tender. Add the juice of half a lemon to this and sprinkle salt as required.
3. In a small bowl mix the juice of another half a lemon, a pinch of salt and the yogurt. Keep this aside.
4. After the soup is transferred to the serving bowl, add the pita chips, the eggs and put a dollop of the yogurt mixture on top. Drizzle this with some olive oil and serve.