For a heartier version, add some crispy crumbled bacon.
On baking sheet, toss tomatoes and 2 tbsp. oil; season. On another baking sheet, toss artichokes and 1 tbsp. oil. Roast at 450° until tomatoes burst and artichokes char in spots, 13 to 18 minutes. In large skillet, cook chard in remaining 1 tbsp. oil over medium-high, stirring often, until wilted, about 5 minutes; season. Divide rice, tomatoes with juices, artichokes, chard, and eggs among 4 bowls.
Spice things up with a dash of hot sauce.