Here is what I did:
With a little olive oil in the fry pan, I sauteed some onion (1/3 cup), and yellow bell pepper (1/3 cup). When the onion and bell pepper were soft, I added about one cup of roast beef to the pan and let it heat just till it was well warmed. Then I pushed the roast beef mixture around in the pan to make four open spaces. I cracked the eggs and dropped them into those four spaces, then turned down the heat a little and put a lid on the pan to let the whole mixture simmer slowly until the eggs were cooked on top. I never turned the eggs over. They were poached instead.
Told you it was easy! Robert and I loved this dish. It was such a nice change from bacon, sausage and ham.