Peel and finely dice the onion and garlic, wash and halve or quarter the tomatoes.

Heat oil in a pan, add the onion, lightly salt it, and sauté until translucent. Add the garlic and tomatoes and sauté for two to three minutes. Add the sugar and tomato paste and caramelize for one minute.

Drain the beans and add them to the pan along with the canned tomatoes. Simmer uncovered over medium heat for ten minutes, or until the tomato sauce has thickened slightly.

Season the tomato sauce with lemon juice, spices, salt, and pepper. Make four small indentations in the bean pan, crack the eggs into them, and cover the pan with a lid. Simmer over medium heat for two to four minutes, or until the egg whites are set. The shakshuka is ready once the egg whites are set. Don't overcook the eggs in the tomato sauce to ensure the yolks remain runny.

Serve shakshuka with feta, herbs and fresh bread, if desired.