Fry the eggs sunny side up and cut them into strips. Remove the skins from the legs and tenderize them lightly. Season with salt and the spices for chicken.
Peel the onions and cut them into suitably sized pieces. Saute them in the oil until softened. Add the cleaned and cut into strips peppers. Cook until the peppers soften. Add the eggs to this filling. Stir. Arrange the rolls in a suitable oven dish which you've oiled.
Wash the mushrooms and saute them in the butter.
Serve the chicken legs with a garnish of mushrooms and a piece of lemon. Sprinkle with finely chopped parsley.