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Hard boil the eggs by putting them in a pot of water and then bring the water to a boil. Once boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 7 minutes. Once cooled enough to handle, peel the eggs and then slice into ¼ or ⅓ inch slices.
Peel and mince the garlic. Dice the onion. Dice the green pepper. Chop the cilantro. Cut the lime in half and juice it. Mix the cornstarch and water.
Pre-heat a large skillet over medium-high heat. Add the coconut or olive oil, then the onion, garlic, and the green pepper. Cook for 3-4 minutes until the onions are translucent.
Add the broth, diced tomatoes, coconut milk (shaken vigorously in the can ir whisked to mix the liquids and the solids before adding), cornstarch slurry, Ground Cumin, Cayenne pepper, lime juice, and Fresh cilantro. Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened.
Finally, add the sliced hard boiled eggs to the stew and warm through for just 1-2 minutes. Serve with Brazilian Rice or by itself and garnish with fresh cilantro leaves. Enjoy!