Yes, in fact I regularly make shakshuka for a large crowd but it does require an extra step. Since most cast iron frying pans are not going to be big enough for 8-12 eggs or more, I like to make my sauce in the pan (you can do this up to 3 days ahead) and double the sauce recipe. Then when your guests arrive, put the sauce in a large 9x13" baking pan and add your eggs on top and bake until set. Voila! Shakshuka for a crowd!