Step 1

Prepare the sauce in a large skillet; you can do this up to a couple of days ahead if you like.

Step 2

When you’re ready to eat, take the eggs out of the fridge. Add 1 cup water to the sauce and bring to a boil. Crack the eggs one at a time into a small bowl or saucer and slide them into the sauce. Adjust the heat so the sauce bubbles gently. Cover and cook just until the whites are set and the yolks are as firm as you like them, 3 to 5 minutes for runny. For firmer eggs, cover the pan again and continue to cook another minute or (The eggs that went in first will be the first ones done.) To serve, remove the eggs and some of the sauce with a large spoon.