Waste not, want not. This recipe uses up all the greens you might have lying in the back of your fridge. 

For this recipe you will need:
- 1 leek or onion
- olive oil
- 1 tbsp of Ras el Hanout
- leftover greens (see below)
- 1 lemon
- vegetable stock
- eggs
- 1/2 cup plain yoghurt
- 1 tbsp of tahini
- handful(s) of Barley, Spelt & Walnut Granola

Method:
1) Sauté leek (or onion) in olive oil until soft. Add 1tbsp of Ras el Hanout, olive oil and everything green in your fridge: leek tops, coriander stalks, spring onion, cauliflower leaves, green peppers, spinach, kale, brussels, parsley stalks etc. (adapt seasonally). Soften for 5 mins. Add a squeeze of lemon and 1 cup of broth [paste, cube, powder, liquid...]. Cook on medium-low heat until soft (20-30mins).
2) Turn on the grill. Make wells in your vegetables for the number of eggs required. Add eggs, season with salt and pepper. Place under the grill until set to taste (3-6 mins). 
3) Prepare the tahini yoghurt. Add 1/2 cup yoghurt, 1tbsp of tahini, squeeze of lemon and a pinch of salt to a bowl. Whisk until blended. 
4) Serve hot, with a dollop of tahini yoghurt and generously adorned with savoury granola crunch. For cheese-lovers, sprinkle on some feta too.