I recently found out that I have an allergy to eggs but would love to make the Meatzza. Is there anything I can use to replace them? Thanks, Wendy.
The eggs in the Meatzza mixture (from Nigellissima and on the Nigella website) act as a binder to help to hold the mixture together, but also add moisture to the Meatzza. If you can't eat eggs then you can omit them and use some milk instead.
We would suggest that you increase the breadcrumbs to 5 tablespoons. Before you make the Meatzza put the breadcrumbs in a small bowl and mix in 4 tablespoons/1/4 cup of milk. Let the breadcrumbs stand for 5 minutes to absorb the milk, then add them to the remaining ingredients. Unfortunately this will not bind the mixture quite as well as the eggs, so you may find that you have to cut and serve the Meatzza a little more carefully.