You can make the sauce (tomatoes and peppers) ahead of time. You can make a little extra sauce because when you reheat it in a skillet the next day in order to poach the eggs, it will thicken and reduce a little. You want enough "sauce" to mop up with bread or pita.
As to making ahead (the day before or 4 days before) i would make everything up to and excluding the eggs. Stoe it in some container in the frig. Warm it to room temp in the microwave or stove or oven; spread it into a saute pan before service, add and cook the eggs.serve.
Yes, you do not want hard cooked eggs in your shakshuka (or its antecedent, eggs in purgatory). The eggs should poach in the hot sauce and have nice runny yolks.
I have never made Shakshuka in a cast iron pan. I have made it in heavy-bottomed pans, and always enough with leftovers for at least the next day. Bonus: It usually tastes even better the next day. When reheating, if you can reheat in a small pan, do so, to prevent your poached eggs popping.
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