Came here to say this

This is enameled cast iron, sometimes people are unaware of this and think their seasoning gods.

the acidity will only begin to cause a problem if it is left in the cast iron for a long time, it’s completely okay to make shakshuka or some chilli or tomato sauce as long as it’s not left in there for hours at a time then there won’t be a problem.

If you used cast iron, even quickly cooking and removing the food, you would drastically increase the absorbable iron. Excellent for women and those who are iron deficient.

it's hard to say 100% for sure But most likely yes But with that being said, everyone in the Mediterranean basically makes it or something very similar

this is shakshuka debra

your salsa has harissa, bell peppers, and canned tomatoes? kind of weird.

@@alex90ny lots of people use canned tomatoes for salsa, especially in the winter. Most salsa uses cooked tomatoes except for pico de Gallo anyway. As for the peppers, all of which come from the new world along with the tomatoes, Mexican salsa is wide open with pepper choices. You can use any peppers you like, including bell peppers. Shakshuka uses harrisa, otherwise known as hot chili peppers with spices. The only thing added to shakshuka is a few middle eastern spices. It's not the tomatoes, it's not the peppers. It's plain ass Mexican salsa with a few middle eastern spices. That's it. If you can't see that it's because you are blind or your eyes are closed.

@@debraberg1763 and people in the Middle East could just as easily see Mexican salsa and say "that's just raw shakshuka without eggs." This is a completely ridiculous comment

what's with the anger? recipes around the world often have similar ingredients. for more information: know things