I can't find a tiered cooking pot (like described) anywhere, but the meal is called cholent. There are quite a few websites describing it. It looks like most folks cook it in either a Dutch oven or crock pot. As long as it's cooked the day before the Jewish Sabbath it's OK to leave it plugged in or in the oven to keep warm through the night into the sabbath. It looks like stew that is built in layers and Wiki has a pic of one with eggs on top.
At least that's my gentile take on it