Vegetables
Wild rhubarb is a thick-stemmed plant that grows in the Eastern Anatolian highlands in spring. Also known locally as uçkun, it has a pronounced tart flavor similar to rhubarb. Only the stalks are eaten, and they must be peeled because the skin is fibrous and very sour. Eggs balance the tartness.
Remove and discard the leaves. Use a knife to peel the stalks from tip to base, as you would peel celery. Cut the peeled stalks into 2-centimeter pieces and place them in lemon water.
Melt the butter in a pan and cook the diced onion over medium heat until translucent.
Add the drained stalks to the pan with the salt and red pepper flakes. Cover and cook for 10 minutes. The stalks will release their own liquid; they are ready when the liquid has evaporated and the pieces are tender but still hold their shape.
Use a spoon to make four wells and crack an egg into each. Cover and cook over low heat. When the whites are fully set, turn off the heat and drizzle with lemon juice.
Do not eat wild rhubarb leaves; use only the stalks and discard the leaves. Peeled stalks darken quickly, so place them in lemon water as you cut them.
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