Heat a large skillet over medium heat. Add the pistachios and cook, stirring often until toasted, about 3-4 minutes. Remove the pistachios and add the sesame seeds, cumin, seeds and coriander seeds. Cook for 1-2 minutes or until toasted. Watch closely these can burn quickly. Remove from the skillet and toss with the pistachios. Allow to cool slightly.

Add all the toasted nuts and seeds + the oregano and a pinch of salt + pepper to a blender or food processor (or even a coffee grinder). Pulse until the pistachios are finely chopped. Do not over grind the mixture or you will end up with powder. Taste and add additional salt if needed. The dukkah can be stored in an air tight container at room temp for up to 1 month.

Preheat the broiler to high. Rub you pieces of toast with the reserved olive oil in the sun-dried tomato jar and sprinkle lightly with salt. Place on a baking sheet and put under the broiler. Broil 30 seconds - 1 minute, watching closely as the toast can burn FAST. Once toasted, remove from the oven and top with sliced sun-dried tomatoes, olives and slices of avocado. Drizzle the avocado with lemon and then sprinkle with the dukkah and a little salt if needed. Add your eggs and sprinkle with salt, pepper and crushed red pepper flakes for heat (if desired) . Add some feta and micro greens. EAT...possibly with more dukkah as you go! :)