When there is not enough of anything to be a meal, there are usually eggs. They cook in minutes, they cost little, and they turn a handful of leftovers into something that looks deliberate.
The six
An omelette with whatever is in the fridge. Fried eggs on toast with something green. A frittata that uses up cooked potatoes or pasta. Shakshuka, which is eggs poached in tinned tomatoes. Egg fried rice. And a soft-boiled egg on a bowl of anything. Each is between five and twenty minutes, and each absorbs the small amounts that are not enough on their own.
Lower the heat than feels right
The most common mistake is a pan that is too hot. Eggs go rubbery and brown at the edges rather than staying soft, and nothing rescues them afterwards. Medium-low, a little fat, and patience. Scrambled eggs on a low heat take four minutes instead of ninety seconds and are a different food.
Take them off before they look done
Eggs carry on cooking in the pan and on the plate. Whatever you are making, stop while it still looks slightly underdone and let it finish on its own. This single habit is the difference between soft and dry in every egg dish there is.
What goes with them, in order of usefulness
Anything already cooked: potatoes, rice, pasta, roast vegetables. Then cheese. Then anything green. Then a sauce or a condiment for interest. You do not need all four. Two of them plus eggs is dinner.
Keep eggs in the house and an empty fridge is never quite empty. They are the cheapest way to turn scraps into a meal rather than a snack.