Fingerling Potato-Leek Hash with Swiss Chard and Eggs

INGREDIENTS

2 tbsp

extra-virgin olive oil

2 cups

sliced leek (about 2 large)

12 oz

fingerling potatoes, cut in half lengthwise (about 4 cups)

garlic cloves, minced

1 1/4 tsp

Spanish smoked paprika, divided

1/2 tsp

salt, divided

1/2 tsp

coarsely ground black pepper, divided

4 cups

thinly sliced trimmed Swiss chard (about 1 bunch)

large eggs

1/4 cup

shredded Gruyère cheese