Consider making this if you have some late tomatoes that need to be used, or live in a part of the world where it's summer. If you don't have ripe fresh tomatoes, canned ones work very well.   In Israel, shakshuka is most popular as branch or breakfast, but it can also make a lovely dinner.   This serves four. The sauce can be made ahead, portioned and kept refrigerated for a few days, or frozen.     Base souce: a little oil (1/2 tablespoon)