Prepare hard boiled eggs and set aside. Begin cooking rice so it is ready when sauce is complete.
Melt butter in a large skillet (10½-inches) over medium heat. Add onions; sauté until golden brown (8 to 10 minutes.)
Add garlic, ginger, green peppers and spices; sauté an additional minute.
Add tomatoes and water simmer about 5 minutes. Add salt and season to taste.
Place halved eggs, yolk side up in skillet on top of sauce; simmer in the sauce 3 to 5 minutes, spooning the sauce gently over the eggs to allow them to absorb more of the curry flavor.
Transfer warm cooked rice to a shallow baking dish (approx 7 x 11 x 2-inches) Arrange egg halves over rice and top with curry sauce. Add garnish of small amount of chopped fresh herbs if desired.