In a non-stick skillet, sauté the onion with olive oil. Once it turns golden, add the garlic and stir until fragrant. Cool it down by adding the grated tomato, sugar, salt, and pepper. Add the spinach and wilt it by stirring. When the liquid evaporates, use a spatula to create a 'cross' with the spinach and make 4 'pockets' for the eggs. In each pocket, add olive oil, return to heat, and crack an egg into each pocket.