Baked Roast Beef and Eggs

Cook onion in oil in a large non-stick skillet just until tender but not browned. Add roast beef and potatoes. Stir in enough gravy to moisten to the consistency of soft mashed potatoes. Don't get them too soupy. Heat and stir until hot all through. Turn into a greased, shallow baking dish. Make 4 to 6 depressions in the top using the bottom of a custard cup. Break one egg into each depression. Sprinkle eggs lightly with salt and pepper. Sprinkle entire top of the dish lightly with paprika. Bake at 350º until eggs are of desired doneness. An alternate topping is to mix 1 cup of fine bread crumbs with 2 tablespoons melted butter or margarine and sprinkle over the top, omitting paprika.