In a large skillet over medium heat, add oil and saute the onions until soft and translucent. Add in the garlic, and saute until fragrant, about 1 minute.

Stir in the cumin, paprika, and salt and cook for another minute.

Pour the can of tomatoes (including juice) and sugar into the pan. Bring to a simmer over medium heat. Reduce to medium low, and simmer until thickened, about 15 minutes. Remove from heat and cool slightly.

Preheat oven to 400 degrees F.

Line a baking sheet with parchment

Unroll the puff pastry sheets and cut into 4 equal squares. Transfer to the parchment lined baking sheet.

Fill each pastry square with a few generous spoonfuls of tomato filling, leaving about a 1- inch border on all sides. I liked to make the filing a bit higher in the middle.

Once filled, gently fold the edges onto the filling, overlapping slightly. Brush the puff pastry with the egg wash.

Bake for 15-20 minutes, until the pastry has puffed up and golden.. Remove from the oven, and using the back of a spoon, make a large well in the center of the filling.

Crack an egg into each well. I found that some of my eggs were too large, so I tried not to use all the egg white. I achieved this by cracking each egg, individually, into a bowl, then pouring some of the egg white out before transferring to the galette.

Bake for 8-10 minutes and remove from the oven. The eggs might not look done, but once you take them out, they firm up. If you leave them in too long, the yolks are solid.

Top each galette with feta and parsley, and a sprinkle of smoked paprika.