Whisk the eggs very lightly with the tabasco (avoid over beating).
Put the butter and anchovy paste into a small skillet and, when hot pour in the eggs.
Stir until just beginning to set, then add the oysters, drained and chopped.
Season with salt and black pepper.
Finish scrambling the eggs but avoid over cooking.
Put on to hot serving dishes, sprinkle with parsley and serve with croutons of fried bread or with toast.