Add avocado oil to pita bread (Can sub na’an if preferred.) Sprinkle za’atar over pita until coated entirely. Set aside.
Cut cucumber and heirloom tomato into thin slices.
Put pita in broiler or toaster oven until edges are golden brown (1-2 minutes).
Poach eggs while pita is in oven.
Once pita is toasted, spread thin layer of labneh on top of the layer of zaatar. Place tomato slices on labneh. Sprinkle cilantro and parsley over entire pita.
Place poached eggs on top of pita.
Add sliced cucumber and kalamata olives to the side of the plate.
Put strawberries (stems removed), chopped basil and chopped mint in a bowl and mix.
Serve and enjoy!