Bakonski eggs without shell

This is a recipe for a dish from the arsenal of the king of Budapest cuisine Karoy Gundel. It can be served for breakfast, but the dish is more suitable for the table as a snack.
First you will have to work hard with a knife: finely chop the onion, chop the mushrooms into thin slices, finely chop the parsley and garlic, peel the tomato and cut into small cubes, as well as pepper. I melt a piece of butter in a saucepan or frying pan, and stew the onion on it for a few minutes. Next, I add paprika, mix, then add mushrooms, half of the parsley and garlic. I season everything with salt and slightly crushed cumin in a mortar. Mix the mixture and fry for a few minutes until the juice released by the mushrooms evaporates. Then I add pepper and tomato, add more water. Stew the contents of the pot, covered with a lid, for about 20 minutes.
Now I'm boiling rice. Mix the flour with sour cream and add the mixture to the sauce. I mix the sauce well and stew for another five minutes. At this time, for 2.5 minutes, I boil eggs without shells in boiling water with the addition of salt and vinegar. I take out the eggs with a slotted spoon and let the excess moisture drain. I spread eggs on boiled rice and pour sauce over them. Before serving, sprinkle the dish with the remaining parsley. If you suddenly have a little mushroom mixture left, it can then be used as a sauce for fish, meat dishes and vegetables.