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.
Shakshuka:
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.
Notes
Note:This recipe is made with fresh tomatoes but you can substitute a 28 oz. can of diced of crushed tomatoes.