In a large skillet, add 2 tablespoons oil, chard stems and scallion whites and cook for about 3-4 minutes, stirring occasionally. Stir in the garlic scapes, salt and red pepper and cook for another 3 minutes, until they begin to get a slight golden color.
Add the chard leaves, scallion greens, and water, and cook over medium-low, stirring occasionally, for about 10 minutes.
Taste the greens and adjust the seasonings.
Push the greens and make four circles to make room for the eggs. Crack eggs into the each circle that you made in the greens. Cover pan completely and cook until eggs are cooked to taste, 5-7 minutes. Garnish with crushed red pepper flakes and serve with toast.