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1
Heat the olive oil in a medium nonstick skillet.
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2
Add the shallot and cook over low heat until golden, 4 to 5 minutes.
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3
Add the tomatoes and their liquid, breaking up the tomatoes with a spoon.
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4
Stir in the tomato paste, Tabasco and oregano.
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5
Bring to a boil over high heat, then lower the heat to moderate and simmer for 15 minutes, stirring occasionally.
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6
Season with salt and pepper and keep warm.
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7
Fill a large skillet with water, add 1/2 teaspoon salt and bring to a simmer over moderate heat.
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8
Meanwhile, bring 4 1/2 cups of water to a boil in a medium heavy saucepan.
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9
Add 1 1/4 teaspoons salt and whisk in the polenta.
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10
Cook over moderate heat, stirring, until the polenta is cooked through and pulls away from the sides, about 10 minutes.
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11
Stir in the butter.
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12
If the polenta is too stiff, stir in a little water.
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13
Mound the polenta on 4 warm plates and top with half of the tomato sauce.
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14
Crack each egg into a separate small bowl or dish.
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15
Slide the eggs quickly into the simmering water in the skillet and cook until the whites are set and the yolks are soft, about 3 minutes.
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16
Working quickly, use a slotted spoon to set an egg on top of each serving.
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17
Spoon the remaining tomato sauce over the eggs, sprinkle with the parsley and serve.
