In a large skillet, heat the oil. Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes. Add chile pepper and bell pepper and season with salt and pepper. Cook over moderate heat, stirring, until softened, about 8 minutes. Add the garlic, cumin, turmeric, and paprika and cook, stirring, until fragrant, 1 minute.
Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat. Stir in the chopped Swiss chard.
Turn off the heat and press the crumbled feta into the tomato sauce. With the back of a spoon, make 4 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites, being careful not to disturb the yolks.
Turn the heat back on and gently simmer the sauce for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook another 3 to 5 minutes, until the eggs are cooked to your liking.