Begin by coarsely blending the ripe tomatoes, red bell pepper, habanero, and half of the onion in a blender until you have a chunky mixture.

Next, chop the remaining half of the onion finely and mince the garlic.

In a large skillet, heat about two tablespoons of olive oil over medium heat until shimmering. Add the chopped onion and minced garlic, sautéing until the onions become translucent and tender, about 3–4 minutes.

Pour the chunky blended mixture into the skillet, stirring well to combine with the sautéed onions and garlic. Allow the mixture to simmer for approximately 5 minutes.

Stir in the curry powder, thyme, and bouillon, letting it cook for an additional 2 minutes.

Carefully pour the whisked eggs into the skillet, ensuring they are evenly distributed across the sauce. Allow the eggs to sit undisturbed for about 2 minutes.

Continue cooking the Egg Stew for another 3–4 minutes, stirring gently until the eggs are fully incorporated and cooked through.