Cook the onion gently in the olive oil with the curry powder and bacon for 5-10 minutes, until soft. Add the potato and cook for 5 minutes, then add the courgettes and seasoning. Toss well. Add the stock, bring to a simmer and cook for 5 minutes, until the courgettes and potatoes feel soft. Whizz the soup in a blender, or use a hand blender, until smooth. Return to the pan on medium heat. If using, add the pasta to the pan, stir and cook until soft. When the pasta is fully cooked, add the eggs one by one in separate corners of your pot and do not mix until they are cooked. When eggs are fully cooked, turn of the heat but leave the pot on your hob, add the goat cheese or mozzarella balls, cover and keep warm. Serve soup with some pasta, an egg and 2 halves of goats` cheese or 2 mozzarella balls.