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Coarsely blend the tomatoes, red bell pepper, habanero pepper, and half of the onion.
Chop the other half onion and mince the garlic.
Break and whisk the eggs.
Saute the onions and garlic in olive oil till fragrant.
Pour in the blended tomatoes and pepper mix and stir.
Let simmer for 5 mins on medium-high heat or until most of the liquid has evaporated.
Add the curry, thyme, and bouillon and let it cook for 2 more minutes.
Pour in the eggs, wait 2 mins, then stir.
Stir the eggs till they are well mixed in.
Taste for salt and add if you need some.
Garnish with your herb of choice and enjoy!