I see what you're saying.

For me: dash of oil, medium-low heat, and a lid.

You don't even have to clean the cast iron because the eggs don't stick.

If I'm cooking bacon, then I baste them in the hot bacon fat. But mostly I like to put enough olive oil in the pan so that I can easily baste the eggs with a soup spoon. Salt, lots of pepper, and baste 'em -- the tops solidify just enough not to run.