Take a small non-stick pan, and place on medium heat on the stove.  Spray with a tiny bit of cooking spray.

Once the pan is hot, break the eggs directly into the pan (3 is a perfect amount), making sure not to puncture the yolks (if you do, it's not world-ending, just means you don't get the pretty yellow runny yolks).

Let cook for a minute or two, until a strong white film has formed under the eggs (as the whites start to cook). 

Then pour a little water in around the edges.  There isn't an exact amount, just start with a few splashes, to where a very tiny amount of water is all the way around the eggs (like 1/8th cup at first).  Every stove and pan are a little different.

Cover with a lid or plate and let cook for a few minutes (3-5 minutes probably).  They basically kind of poach themselves, without all the fuss---steamed I guess.  This is where the water comes in---if you put too little in then your eggs will dry out and be more like fried eggs, but too much will make them weird and watery.  It's better to start with too little, and then check the eggs about a minute after you put the lid on to see if the water has evaporated too soon.

Once the eggs are cooked to the doneness you want and the water is mostly evaporated, remove from heat.  I like mine with a serious jiggle, the yolks just starting to set up but still runny.

Season and serve.  I like simple salt, pepper, and garlic powder.  These are incredibly versatile, and perfect topped with chili and cheese, salsa, or sitting on top of vegetable hash.