@koquerelle here's one for ya; did I ever tell you guys about oyakodon? 親子丼 translates to parent and child (on rice), because it's mainly just egg and chicken. It cracks me up, as it were.
That's my work lunch today. It's really good, even reheated, so it makes it great to bring from home. My wife's is perhaps less elaborate when it comes to toppings as in the link below, but it's still to die for to me.
Classic Oyakodon recipe—chicken and egg are simmered in a sweet and savory dashi sauce then served on top of a bowl of steamed rice.
www.justonecookbook.com
I think the dashi, soy sauce, mirin, and sugar for seasoning are the key bits that trasform plain ol' egg, chicken, and onion, into something amazingly flavourful. You might need some good technique for it to be really successful, but it strikes me as something I could cook myself with a bit of practice and the proper ingredients.