Combine water, broth, and salt in a medium sauce pot. Mix it and bring to boil.
Add dry cornmeal/polenta and let it boil for a minute or so whole slowly stirring.
Lower the heat to low, cover and let coon until thick and creamy. Stir often to ensure even cooking.
A few minutes before polenta is done, stir in freshly grated Parmesan cheese. Stir to let it melt and mix in.
Take off heat.
Dice onion, bell pepper, and tomatoes. Crush and mince garlic cloves.
Preheat a large cooking pan over medium heat and add olive oil.
Add diced onion and bell pepper and cook until onion is transparent.
Add tomatoes and garlic. Stir and cook for a few minutes.
Lower the heat to low and add tomato sauce, salt, sugar, paprika, cayenne pepper, dry parsley, and cumin. Stir, cover and simmer for 15-20 minutes. Stir occasionally to ensure even cooking.
Crack eggs on top of veggies and season them with some salt and dry parsley. Cover the pan with a lid and cook for 7-10 minutes, until the egg white is cooked. You can cook more or less depending on how runny you like your eggs.
Spoon some cooked polenta into a bowl and add shakshuka with egg of top.
You can add a little more Parmesan cheese when serving.
Note:This recipe is made with fresh tomatoes but you can substitute a 28 oz. can of diced of crushed tomatoes.