In a medium sized ovenproof skillet sauté the sausage over medium heat until just cooked. Transfer the sausage to a paper towel lined plate. Drain off all but 1/2 tbsp of the sausage grease.
Add 1 tbsp of olive oil to the pan. Add the onions, cooking until transparent, about 5 minutes. Add the garlic and swiss chard and continue cooking until the chard begins to wilt. Return the cooked sausage to the pan and add the castelvetrano olives. Remove from heat.
Create small wells into the chard mixture where you want to place the eggs. Add each egg to pan the one at a time. As evenly as possibly pour the cream over the entire dish and place in preheated oven. Allow to cook for 8-10 minutes.
In small skillet, melt the 1 tbsp of butteror oil. Add the panko(bread crums) and toss with butter, continue cooking over medium heat until the panko(bread crum) is toasted.
Sprinkle the panko over the entire dish along with the feta?(cheez), extra olives, flaky salt and fresh chives(heri piyaz).