Tilkişen is a wild green gathered in spring around Muğla and Denizli. Its long, slender shoots look like asparagus, so it is also called wild asparagus. Its flavor is grassier and slightly sweeter than cultivated asparagus. It is briefly cooked in tomato sauce and served with eggs cracked on top.
Snap off the tough ends by hand; where each shoot breaks easily is the point to trim. Rub the leaves under running water to remove their fine hairs, then cut them into 4-centimeter pieces.
Boil the shoots in salted water for 4 minutes, then drain. Remove them when they turn bright green; olive green means they have been overcooked.
Heat the olive oil in a wide skillet and cook the diced onion until translucent. Add the peeled, diced tomato and cook for about 5 minutes, until it releases its juices and thickens.
Add the drained shoots to the skillet. Add salt and black pepper and stir gently. Cook over medium heat for about 4 minutes so the shoots absorb the sauce.
Use a spoon to make three wells in the mixture and crack an egg into each one. Cover and cook over low heat until the whites are fully set but the yolks are still soft. Turn off the heat.
Do not cook the shoots for too long; they should remain firm. If the leaves break down completely, the dish will become mushy and lose the texture of the wild greens.
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