Prepare the sun-dried tomatoes: remove the 2 tablespoons sun-dried tomatoes from their jar, reserve 1–2 tablespoons of the oil, and roughly chop the tomatoes. Set both tomatoes and reserved oil aside.

Make the dukkah — toast pistachios: heat a large skillet over medium heat. Add 1/2 cup raw pistachios and toast, stirring often, until fragrant and lightly browned, about 3–4 minutes. Transfer the pistachios to a plate or bowl.

Toast seeds/spices for the dukkah: in the same skillet, add 1/4 cup sesame seeds (black or white) and toast, stirring, for 1–2 minutes until fragrant and lightly golden. If you are using cumin seeds and coriander seeds (rather than ground), add the 2 tablespoons cumin seeds and 1 tablespoon coriander seeds to the sesame seeds and toast together for 1–2 minutes. If you are using ground cumin and/or ground coriander, do not toast them — you will add them in the next step. Transfer toasted seeds to the plate with the pistachios and allow everything to cool 5 minutes.

Pulse the dukkah: add the cooled pistachios, toasted sesame (and toasted cumin/coriander seeds, if used), 2 teaspoons dried oregano, and a pinch of salt and pepper to taste to a food processor or blender. If you are using 2 teaspoons ground cumin and/or 1 teaspoon ground coriander, add them now. Pulse briefly until the pistachios are finely chopped but not powdered. Taste and add more salt if needed. Transfer dukkah to an airtight container (it will keep at room temperature up to 1 month) and set aside.

Preheat the broiler: position a rack 6–8 inches from the heating element and preheat the broiler to high.

Prepare and broil the bread: brush both pieces of crusty whole grain bread with the reserved 1–2 tablespoons of sun-dried tomato oil and sprinkle lightly with salt. Place the bread on a baking sheet and broil 30 seconds to 1 minute, watching very closely, until the bread is golden and slightly charred at the edges. Remove from the oven.

Assemble each toast — base toppings: divide the chopped sun-dried tomatoes (2 tablespoons total) evenly over the two toasts, then divide the 2 tablespoons roughly chopped kalamata olives evenly over the toasts.

Add avocado and lemon: arrange the sliced avocado (from 1 ripe avocado) on the toasts. Drizzle the juice and sprinkle the zest from 1/2 lemon over the avocado. Season the avocado with salt and pepper to taste.

Finish with dukkah, egg, feta, and greens: sprinkle the prepared dukkah over the avocado. Top with 1–2 poached or fried eggs (as desired). Season the eggs with salt and pepper to taste. Crumble feta over the toasts and finish with a large handful of microgreens and fresh herbs.

Serve immediately.