Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, whisk together the brown sugar, paprika, nutmeg, red wine vinegar and salt; set aside.
In a large bowl, mix together the brown sugar, butter, vinegar, salt, nutmeg, caraway seed and garlic powder. Pour over mixture in skillet. Cover and allow to simmer for 40 minutes. Meanwhile, heat oven to 350 degrees F (175 degrees C) and grease 7-inch nonstick skillet.
Place bread cubes in skillet and fry until lightly browned; remove. Cook onions in skillet until hard and aromatic, about 10 minutes.
In same skillet, melt remaining 2 tablespoons butter. Stir in brown sugar, paprika, pepper and vinegar; cook until small pieces begin to turn pink, 3 to 5 minutes. Stir in yogurt and oregano. Cook 5 minutes more, stirring frequently, until yogurt is firm and mixture thickens.
Top bread cubes with sliced tomato and heat over medium-high heat until 6 inches on small plate; toss, serve.