4 lg. eggs
7 oz. can luncheon meat, cut into thin strips
1 c. chopped onion
1/4 c. sliced celery
1/4 c. vegetable oil
1 can pork and beans in tomato sauce
1 can plum tomatoes in tomato paste, undrained and chopped
1 tsp. salt
1/4 tsp. ground red pepper

Saute luncheon meat, onion and celery in oil in large skillet over medium heat until meat is brown, about 10 minutes. Remove and reserve about 1/3 of the meat strips. Add pork and beans, tomatoes, salt and pepper to skillet; mix well. Make 4 indentations in bean mixture; carefully break 1 egg into each indentation. Scatter reserved meat strips around eggs. Cook, covered, on low heat until egg whites are set, 4 to 6 minutes. Serve immediately. Serves 4.