Parmigiano Reggiano Baked Eggs With Swiss Chard

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Butter for greasing the ramekins

2 teaspoon(s) extra-virgin olive oil

2 large garlic cloves, sliced

4 cup(s) packed thinly sliced Swiss chard leaves, or other hearty green leaves, all tough stems or ribs removed

3/4 cup(s) coarsely grated Parmigiano Reggiano cheese, divided

1 small tomato, halved, seeds removed, flesh diced, divided

4 large eggs

Salt and freshly ground black pepper

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