Proof of concept: chicken, tomatoes, spinach in zesty red sauce -- all over eggs. Yes, it's that easy! I use mostly egg whites -- tossing out about 40% of the yolks just to make the flavor is more neutral. (I'm not much afraid of cholesterol, given the rest of my habits.)
Eggs and rice each act as a mild flavor relaxer/absorber. And, medium-firm eggs touch & texturize much like risotto.
I substitute in the direction of protein. (I suppose vegans could do the reverse!)