1. Preparation: 

Chop the onions, slice the button mushrooms, marinate the chicken fillets until they are seasoned well, and prepare 2-3 eggs, tomato sauce (pasta sauce), salt, black pepper, cumin powder (a North African spice), and a little chopped parsley.

2. Stir-fry the hot sauce: 

In a non-stick pan, add cold oil. When the oil is hot, sauté the onions and then add the button mushrooms and stir-fry. Add the tomato sauce (pasta sauce) and simmer until the red sauce thickens.

3. In a separate non-stick pan, fry the marinated chicken fillets until both sides are golden brown. Remove and cut into slices.

4. Finish cooking the dish: 

Stir in the rice until the red sauce evenly coats the rice. Add the eggs and place the cut chicken fillets on top. Cook over low heat for 3-4 minutes (keeping the egg yolks semi-runny for a better texture).

5. Seasoning and finishing: 

Season with salt, black pepper, and cumin powder. Finally, sprinkle the chopped parsley and serve (a beautiful serving dish is recommended to be served with the entire dish).