Bacon, Beans and Egg Sheet-Pan Breakfast

Bacon, Beans and Egg Sheet-Pan Breakfast

  • Preparation 20 min
  • Cooking 55 min
  • Servings 6

How about a hearty, unexpected take on bacon and eggs? Borrowing comforting elements from two favourites—baked beans and shakshuka (a dish of North African origin that consists of eggs poached in aromatics, tomatoes, peppers and spices)—this family-style platter is a little sweet (thanks, molasses) and a little spicy (hello, harissa). There are terrific textural contrasts, too, with al dente white beans, roasted sweet potato and red pepper and, if you time it right (6 to 7 minutes), perfectly runny baked eggs.

Categories

Ingredients

    • 1 sweet potato, peeled and diced
    • 1 onion, thinly sliced
    • 1 red bell pepper, seeded and cubed
    • 6 slices bacon, chopped
    • 5 plum tomatoes, diced
    • 3 tbsp (45 ml) tomato paste
    • 2 tbsp (30 ml) molasses
    • 1 tsp (5 ml) harissa paste
    • 1 can (19 oz / 540 ml) white kidney beans, rinsed and drained
    • 6 eggs
    • 1/4 cup (10 g) chopped flat-leaf parsley
    • Salt and pepper

Preparation

Personal Note