Heat half the oil over medium heat and pan fry the cheese till it turns a golden color and fry on the other side.
Remove the cheese and let it rest on a paper towel. Add the remaining oil to the pan and add the garlic and eggplant and stir for 30 seconds. Add pepper and tomatoes and mix well. Cook stirring until the tomatoes start releasing liquid. Add tomato sauce and a 1/3 cup of water. Lower the heat and simmer until the vegetables are cooked-through but firm (about 4 mins).
Season with salt and pepper and chilli to taste, stir in cumin.
Make small wells in the sauce and gently crack the eggs into them one by one. Cook until the egg white has set but the yolk remains runny.
Sprinkle with the parsley and serve immediately with bread on the side.
Traditionally shakshuka is served in in the same pot it is cooked, but assuming that you do not have 6 cooking pots, I have made it in one batch.