Heat oven to 450°F and arrange rack in the middle. Heat a medium frying pan over medium heat and add bacon. Cook until browned and crisp, about 10-15 minutes.

Combine potatoes, beets, onion, and garlic in a large bowl and season generously with salt and pepper. Add browned bacon and any bacon grease to vegetables and toss to combine. Transfer to a large roasting pan and roast in oven until vegetables are tender and browned, about 50 minutes, stirring halfway through.

Remove from oven and make 6 indentations in the vegetable mixture. Crack an egg into each indentation, season eggs with salt and pepper and return pan to oven. Cook eggs to desired doneness (the ones in the photo above took about 5 minutes) and serve.