Blend the vegetables by coarsely blending 2 fresh tomatoes, 1 red bell pepper, 1 habanero pepper, and half of a medium onion until chunky and set aside.

Chop the remaining half onion into small pieces and mince 2 cloves of garlic.

Heat 1/2 cup of olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic for 3-4 minutes until translucent.

Add the blended tomato-pepper mixture to the skillet and simmer for 5 minutes.

Stir in 1 teaspoon of curry powder, thyme, and a bouillon cube; cook for 2 more minutes.

Crack and whisk 6 eggs in a bowl, then pour into the skillet, stirring gently.

Let sit undisturbed for 2 minutes before stirring to desired chunkiness, adjusting salt as needed.

Serve hot, garnished with fresh herbs, alongside cauliflower rice or with yams.