Jamie Oliver Quesadilla Toastie

Jamie Oliver’s quesadilla toastie is a curry-spiced egg sealed between two flour tortillas in a toastie machine, served with a coconut yoghurt and quick-pickled cucumber. It’s vegetarian, serves 2, and takes 15 minutes.

In Simply Jamie (2024) it’s his mash-up of a Mexican quesadilla and a British toasted sandwich. The trick that makes it is cracking a whole egg straight into a tortilla-lined toastie machine, so it sets into the sandwich as it toasts, no pan or flipping.

The cool coconut yoghurt and lime-pickled cucumber aren’t a garnish, they’re the balance. Spiced, crisp, hot toastie needs something fresh and sharp alongside, so the drizzle and pickle stop it feeling heavy and dry.

Jamie Oliver Quesadilla Toastie

Recipe by Pinch Perfect

5.0 from 1 vote

Course: Dinner, LunchCuisine: BritishDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

347

kcal

Total time

15

minutes

Jamie’s 15-minute lunch from Simply Jamie: a curry-spiced egg toasted inside flour tortillas, served with coconut-spring onion yoghurt and quick-pickled cucumber. Vegetarian, serves two.

Ingredients

• 4 regular flour tortillas

• 2 free-range eggs

• 2 teaspoons chilli & garlic, or your favourite, curry paste

• ½ a cucumber

• 1 lime

• 2 spring onions

• 4 tablespoons natural yoghurt

• 2 tablespoons desiccated coconut

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Directions

• Line and crack:Preheat your sandwich toastie machine. Carefully push 2 tortillas into the base, making a dip in the middle of each, then gently crack in the eggs.
• Top and toast:Spread the other 2 tortillas with the curry paste, then flip them on top of the eggs. Fold in any overhang, seal the machine, and toast for 10 minutes, until golden.
• Make the sides:Very finely slice the cucumber, toss with half the lime juice and a pinch of sea salt, and leave to quickly pickle. Trim and finely slice the spring onions, mix most into the yoghurt with the coconut and remaining lime juice, then season.
• Serve:Slice up the toastie, spoon over the flavoured yoghurt and pickled cucumber, and scatter with the rest of the spring onions.

FAQs

How does the egg not run out of the toastie?

The dip is the whole secret. When you push the tortilla into the base of the toastie machine, press a well into the middle so it forms a little bowl that holds the raw egg in place. Crack the egg gently into that hollow rather than onto a flat tortilla.

Then the second tortilla goes on top and seals the edges as the machine closes, trapping the egg inside. Over the ten minutes it sets and toasts together into one crisp parcel. Fold any overhanging tortilla in before you shut the lid so nothing leaks at the sides.

What curry paste should I use?

Jamie suggests a chilli and garlic curry paste, but says to use whatever you like, so it’s very flexible. A rogan josh, tikka or Thai paste all work, each pulling the toastie in a slightly different direction. Two teaspoons is enough to flavour without overwhelming the egg.

Spread it on the top tortilla, the one that flips over the egg, so it sits right against the filling. If you prefer milder flavours, a spoon of mango chutney or even pesto works in its place. It’s really a blank canvas for whatever paste is in your fridge.

No toastie machine, can I make it another way?

Yes, though it takes a little more care. Build the tortilla, egg and paste sandwich in a cold non-stick frying pan, then cook it gently over low-medium heat with a lid on, so the egg sets before the tortilla burns. Flip it carefully once the base is golden.

Pressing it down with a spatula or a second pan helps it seal and crisp evenly, much as the toastie machine would. Keep the heat gentle, since the egg inside needs time to cook through while the outside colours. A panini press also does the job.

What’s the coconut yoghurt for?

It’s the cooling counterpoint to the spiced, crisp toastie. Natural yoghurt loosened with lime, spring onion and desiccated coconut gives you something fresh, tangy and lightly sweet to spoon over, which stops the whole thing feeling dry or one-note.

The desiccated coconut adds a subtle sweetness and texture that leans into the curry-paste flavours. Season it properly with salt and pepper, since bland yoghurt does nothing. Make it while the toastie cooks, so both are ready together.

Why quick-pickle the cucumber?

Very finely slicing the cucumber and tossing it with lime and salt draws out some water and lightly pickles it in minutes, turning it sharp and crunchy rather than watery. That acidity cuts through the richness of the egg and paste beautifully.

It only needs the time the toastie takes to toast, so it’s genuinely quick. The salt is doing the work, so don’t skip it. Piled on top with the yoghurt, it brings the freshness and crunch that makes this more than just a spiced egg sandwich.

Is it a breakfast, lunch or dinner, and can I add to it?

It’s pitched as a light lunch, but the egg makes it just as good for brunch or a fast supper. It’s substantial enough on its own with the yoghurt and pickle, though a green salad rounds it into a bigger meal.

It also takes well to additions inside: a little grated cheese for a proper melty quesadilla feel, or some wilted spinach. Keep the filling thin so it still seals and cooks through. There’s more quick, tortilla-based inspiration on the Jamie Oliver recipes page.