Measure out and prepare all of the ingredients. Core the tomatoes. Slice the red bell pepper and remove seeds. Slice half of the onion and jalapeno pepper.

In a blender, add the cored tomatoes, sliced red bell pepper, onion, and jalapeno pepper. Blend for a few seconds.

Mince the garlic and slice the other half of the onion.

In a frying pan over medium heat, add the olive oil and saute the garlic and sliced onion for about 1 minute.

Meanwhile, in a bowl, whip up the eggs.

Pour the blended tomatoes into the frying pan. Stir while simmering for about 5 minutes.

Add the jalapeno, curry powder, thyme, and chicken bouillon cube. Stir this together and let sit for about 2 - 4 minutes more.

Pour in the eggs. Let cook for about 2 - 3 minutes without stirring. Then, stir everything together for about 1 minute.

Garnish with a dash of salt and extra thyme. Enjoy!