Moroccan Egg Curry with Broccoli and Mushrooms

A delicious vegetarian main dish inspired by Moroccan flavors. This hearty curry combines the goodness of eggs, broccoli, mushrooms, and spinach, all simmered in a flavorful curry sauce.

Steps

1. Heat olive oil in a pan over medium heat.
2. Add broccoli florets and sliced mushrooms to the pan. Sauté for 3-4 minutes until slightly tender.
3. In a small bowl, whisk together curry powder, cumin, paprika, turmeric, cinnamon, ground ginger, garlic powder, and salt.
4. Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked through.
5. Add the spice mixture to the pan and stir well to coat the vegetables and eggs.
6. Pour in the vegetable broth and bring to a simmer. Cook for 5-6 minutes until the sauce thickens slightly.
7. Stir in spinach leaves and cook for an additional 1-2 minutes until wilted.
8. Remove from heat and garnish with fresh cilantro.
9. Serve the Moroccan egg curry hot with steamed rice or warm bread.