Start by toasting the raw pistachios in a dry skillet over medium heat for about 5-7 minutes, or until they become fragrant and slightly golden. Be sure to stir them frequently to avoid burning.
In the same skillet, add the cumin and coriander seeds. Toast them for about 2 minutes until they release their aroma. If you’re using ground spices, you can skip this step.
Once the pistachios and spices are toasted, transfer them to a food processor. Add the sesame seeds and dried oregano. Pulse a few times until the mixture is coarsely ground but still has some texture. Season with salt and pepper to taste.
While the dukkah cools, toast your whole grain bread until it’s golden and crispy. You can use a toaster or grill it on a skillet for extra flavor.
In a small bowl, mix the sun-dried tomatoes (with the reserved oil), kalamata olives, lemon juice, and zest. This mixture will add a tangy and savory layer to your toast.
Spread the avocado slices on the toasted bread, and sprinkle with salt and pepper. Top with the sun-dried tomato and olive mixture, followed by the poached or fried egg.
Generously sprinkle the pistachio dukkah over the top of your toast. Add crumbled feta cheese, a handful of microgreens, and any fresh herbs you like for a burst of freshness.
