In a large skillet, over medium heat, heat olive oil and cook garlic and anchovies until aromatic and garlic has softened.
Add red chili flake and hand crushed tomatoes.
Season with salt and pepper. Add in potatoes and stir to combine. Cover.
Simmer tomatoes and potatoes on low heat for about 15-20 minutes, until potatoes are just tender.
Add in zucchini and cook, uncovered, about 5-10 minutes, until sauce is a bit reduced and zucchini is soft.
Stir in pecorino.
Make little beds in sauce and add eggs to the beds. Season each egg with a touch of salt and pepper.
Cover pan and cook on low until egg whites have set and yolks are still runny. About 5-7 minutes.
Top with dollops of ricotta and pesto. (In the video, I topped the whole pan with the ricotta and pesto, but I would recommend adding these toppings per serving!)