In large skillet, cook bacon until crisp. Drain on paper towels; discard fat. Heat 2 tbsp. EVOO in same skillet. Add wet swiss chard a handful at a time; cook until tender. Add peppers and heat through. Stir in bacon; season with salt and pepper. Meanwhile, heat remaining 2 tbsp. EVOO in large nonstick skillet over medium heat. Add eggs (in batches) and cook to desired doneness. Serve eggs over chard and garlic bread.