Preheat oven to 375 degree and line a baking sheet with foil or use a nonstick baking sheet. Set aside a separate baking sheet, unlined. Thoroughly rinse produce and pat dry. Chop tomato into a small dice. Remove seeds and membrane (white innards) from green bell pepper and slice into thin, long strips. Peel and slice shallot into thin, long strips. Finely chop parsley.

Arrange bacon slices on the unlined baking sheet. Bake for 10-12 minutes, or until desired doneness and crispiness is achieved. Remove from the oven and place bacon slices on a paper towel-lined plate to soak up any grease. Scrape baking pan and reserve 1 Tbsp. bacon fat. Once cooled, coarsely chop bacon.

In a medium pan over medium heat, sauté the shallot and bell pepper in the reserved bacon fat until translucent and soft, about 5 minutes. Remove vegetables from the pan and reserve.

In the same pan in which you sautéed the vegetables, add 1 tsp. olive oil and the liquid eggs. Move eggs around with a spatula, scraping sides of the skillet to lightly scramble them. Add a pinch of salt and pepper. Cook eggs until slightly firm, but not completely done (they will cook to perfection in the oven).

Place naan on the prepared baking sheet. Top with scrambled eggs, chopped bacon, goat cheese, sautéed vegetables, and chopped tomato. Bake for 8-10 minutes, or until the cheese has melted and flatbreads are browned and firm.

Cut the flatbreads into halves or quarters. Garnish with fresh parsley and a crack of freshly ground black pepper.