This is for those days when you can take time for breakfast. It started out as a way to make leftovers more like morning food - heat them first in a cast iron pan, and cook eggs on top with a sprinkle of cheese so the yolk makes a rich sauce for whatever is underneath.
(The name's vagueness is partly due to my early morning lack of imagination and partly because the dish is so variable - this time, the things are squash and kale. Last time, they were tomatoes and green onions. The time before that, potatoes and methi.)
For wetter things, like spinach with garlic or like my tomato and green onion combo, you can put the lid on top of the pan and baste the eggs. For a base with less moisture, like this squash and kale combination or potatoes, it is easier to finish the eggs under the broiler or the things can burn before the eggs are cooked.
For squash and kale things, shown: Mince 1 clove garlic and half a small onion and saute over medium high heat in a tablespoon or so of oil until softened. Add 3/4 cup cooked diced squash and a couple handfuls of chopped kale. Add salt and pepper and saute until all is heated through and the squash is browned in places. Flatten everything down in the pan, lower heat slightly, and break two eggs overtop. Sprinkle with 1 teaspoon of parmesan cheese, if desired, and cook until eggs are starting to firm on the bottom. Move pan underneath a low broiler and cook carefully until eggs are done to your taste. Finish with a grind of pepper.