Stir in the crushed tomatoes, bay leaf, sugar, salt, paprika, cumin, black pepper and caraway and simmer on low heat, stirring occasionally, for 15 to 20 minutes.
Preheat oven to 425F. In a mixing bowl, add the Chebe mix. With a fork, blend in the yogurt, eggs and oil.
You may serve the rest of the shashuka with the meal, or save it in the refrigerator for several days. It goes great with rice and eggs!
Recipe adapted from Food52