Boil the eggs allow to cool remove shell and slice into two.
Pour the fresh tomatoes into a pot and cook at high heat till almost all the water has dried.
Add vegetable oil, sliced onions and the tomato puree. Stir very well and fry at very low heat and stir at short intervals till the oil has completely separated from the tomato puree.
Pour chicken stock and the tomato stew into a cooking pot and leave to boil.
Add the drained peacock rice, coriander, seasoning cubes, garlic, salt and pepper to taste. Stir and combine well, cover the pot and leave to cook on low to medium heat. When the water is almost dried up, then throw in the veggies, and cook for about 4 minutes.
To ensure that the Peacock rice does not burn before the water dries up, the water level should be the same level of the Peacock rice. That way, all the wáter dries up by the time the Peacock rice is cooked.