Heat the oil in a casserole and fry the bell peppers for 8-10 min.
Add the diced zucchini and fry for a further 2 min.
Add the Cubetti, tomato puree, harissa, ras-el-hanout, paprika, sugar, pepper and salt and 150ml of water. Leave to simmer for 15 minutes without lid or until the sauce is slightly thickened.
Make wells in the sauce and break in your eggs. Let 1 egg slide into each well.
Cover and simmer for 5 minutes or until the eggs are cooked as you want.
Sprinkle coriander leaves and goat cheese over and serve immediately.