Preheat a large skillet with cooking oil. When it's hot enough, add in the garlic and saute for about 30 seconds or so, take care not to burn the garlic. Add in the bay leaves (if using) and saute for another 30 seconds or so. Pour in RO*TEL and bring it to a gentle boil and then lower the heat to let it simmer for about 10 minutes to let it thicken slightly. Add some salt to your taste

Crack in 6 eggs over the sauce, try to spread out the position of the eggs so they are across the surface of the sauce. Cover with a lid and let it cook for about 5 minutes or until the whites of the eggs are set but the yolks are still runny (cook longer if you want it more done). Grate some Parmesan cheese over it and remove from the heat and serve immediately and sprinkle some extra cheese on top of it if you want and don't forget the bread

Preheat oven to 325 F. Make sure you use oven-proof cookware.The steps are the same as above until you crack in the eggs. After you crack in the eggs, pop the whole skillet into the oven and bake for about 10-12 minutes (depending how done you want the yolks to be)

Remove from oven and grate some Parmesan cheese over as soon as they are out of the oven. Serve immediately with lots of crusty bread to scoop that sauce