As September slips by, I try to cling to every sunny minute. Give me the dishes that require nothing more than the freshest local produce, good spices and no-cook recipes that I can whip up in my bare feet, music blasting away.

The best meals are all about ease and simplicity. Lately, to cling to summer as long as possible, I’ve been making cold soups, whirred together in the blender, for a light dinner or appetizer to sip with cocktails out of a pretty cup. The only trick is to make them hearty and flavorful enough to satisfy an outdoor appetite, yet light and breezy so they do not weigh you down.

When I’m looking for a brothy, eggy dish, I typically have turned to shakshuka.

The North African dish has become beloved all over the globe — and certainly in my kitchen — consisting of stewed tomatoes infused with spices and peppers. Eggs are nestled in the tomatoes and gently cooked until the whites are set, but the yolks are still runny.

Recently, while researching an Italian dish called “fish in crazy water,” in which a white, flaky fish is poached in a spicy broth, I stumbled onto another similar dish: Eggs in Purgatory.