Set a medium non-stick skillet over medium heat.
Add the hazelnuts, almonds, and pistachios.
Cook, shaking pan occasionally, until nuts are toasted and fragrant, about 2 to 3 minutes.
Once cool, coarsely chop and transfer to a medium bowl.
In the same skillet, toast the sesame seeds in the same way, cooking about 1 minute. Transfer to the bowl with the nuts.
To the same skillet, add the coriander and cumin seeds and cook, shaking the pan often, until fragrant, about 1 minute.
Transfer coriander and cumin to a mortar and pestle or spice grinder. Once cool, crush or process.
Add to the bowl. Toss everything together.
In a small bowl, whisk together the tahini, lemon juice, water, yogurt, garlic and lemon zest.
Season to taste with salt and black pepper.
Add the arugula then toss to combine just before serving.
Set the non-stick skillet back over medium heat, add 1 to 2 teaspoons oil, and, once hot, add 1 or 2 cracked eggs.
Season with salt to taste. Cook 2 minutes, cover with foil, and cook an additional 2 to 3 minutes, or until desired doneness. Repeat with remaining eggs.
Serve dressed salad in warmed tortillas topped with fried eggs and dukka.
KITCHEN TIP: No mortar and pestle and no spice grinder? No problem! Place seeds in a sturdy plastic bag, such as a freezer bag. Using a rolling pin or meat mallet or pan, crush the seeds.
SAVING TIP: Save extra dukka to use as a topping for salad, toast, or fish or mix it into hummus. Store it in an air-tight container in the fridge and use within 1 week.