Sardinian Stew With Poached Eggs

Name: Sardinian Stew With Poached Eggs
Ingredients: 3 large bunches chard; 8 to 12 ribs cardoon, trimmed (each about 12- to 18-inches long); 1 medium bunch celery; 1/2 cup extra virgin olive oil + more to finish; 2 medium yellow onions, halved then thinly sliced lengthwise; 1 bunch thyme, marjoram or savory, leaves picked and chopped; 4 good-quality anchovies, minced (about 2 tablespoons; see Note); 2 garlic cloves, minced; 3/4 to 1 tablespoon ground dry chile (Calabrian preferred), to taste; 1 cup dry white wine; 3 cups drained crushed San Marzano tomatoes (one 28-ounce and one 14.5-ounce can); 6 to 10 ounces Parmesan rind, scrubbed of any wax or residue; Kosher salt, to taste; About 1/2 cup chicken or vegetable broth, if needed; 1 cup finely grated Parmesan-Reggiano or pecorino + more to garnish; Cracked pepper, to taste; 6 to 16 eggs (1 or 2 eggs per serving, as desired)