I eat Shakshuka at least a few times per week. For PLANTS, I grab tomatoes, bell peppers, onions, mushrooms and spinach. After plants, for SPICES, I like crushed red chili flakes and smoked paprika. Then, for ANIMALS, I add eggs. And lastly my PROCESSED foods are tomato paste, coconut oil and EVOO. It's all prepared on stove top and baked in the same Lodge cast iron skillet.