Remove and discard the bay leaf, and add the fish sauce (or anchovies), olives and capers. If the sauce was refrigerated, bring it to a full simmer over medium heat, then turn the heat to low. One at a time, crack each egg into a ladle, then lower it into the sauce, making a small well in the sauce with the ladle to contain the egg. Cover the pan, and cook until the egg whites are set, 3 to 6 minutes.
Divide the warm pasta among 4 serving dishes. Spoon the sauce over the pasta, topping each portion with an egg and finishing each dish with more sauce as needed. Serve immediately.
Nutrition information per serving: 730 calories; 140 calories from fat (19 percent of total calories); 16 g fat (3 g saturated, 0 g trans fats); 185 mg cholesterol; 108 g carbohydrate; 8 g fiber; 6 g sugar; 27 g protein; 1,490 mg sodium.