Poached Eggs Diavolo On Polenta

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2 teaspoons olive oil

1 shallot, minced

One 14-ounce can Italian peeled tomatoes, with their liquid

1 tablespoon tomato paste

2 teaspoons Tabasco

1/2 teaspoon oregano

Salt and freshly ground pepper

1 1/4 cups instant polenta

2 teaspoons unsalted butter

4 large eggs

2 tablespoons finely chopped fresh flat-leaf parsley

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