1 can (19 oz / 540 ml) white kidney beans, rinsed and drained
1/4 cup (10 g) chopped flat-leaf parsley
Salt and pepper
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On the prepared baking sheet, combine the sweet potato, onion, bell pepper and bacon. Season with salt and pepper. Bake for 30 minutes, stirring halfway through cooking.
Meanwhile, in a bowl, combine the tomatoes, tomato paste, molasses and harissa paste. Add to the vegetables and toss to coat. Continue to bake for 15 minutes.
Remove the baking sheet from the oven. Gently stir in the beans. With a spoon, shape six wells in the vegetable mixture. Break an egg into each well. Continue to bake for 6 to 7 minutes or until the egg whites are cooked.
Sprinkle with the parsley. Serve with toasted bread, if desired.