Not what is in the cupboard. What you feel like.
Pick more than one if you like. Every result says what it was matched on: the taste model is an estimate, the time is the number the recipe itself states, and the weight is energy computed from the ingredient list.
Contradiction You asked for something light and something rich. They pull in opposite directions, so weight was left out of the ranking and these are sorted on taste alone.
Kaygana
The Black Sea’s herb omelette, bound with flour. The flour holds the egg into a sheet that folds instead of breaking.
Eggy bread
The best use there is for stale bread. Fresh bread is no good here — it collapses before it has absorbed anything.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
Albanian liver
Liver must not meet salt before the pan, and must meet flour a minute before it. Two rules, two minutes.
Fried squid
Squid has two cooking times and nothing between them: under two minutes or over thirty.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Chicken sauté
Chicken breast is done at 65 °C and dry at 72. Those seven degrees are the whole recipe.
Mıhlama
Cornmeal, butter and a cheese that stretches. The stretch is not a knack but a temperature: past 70 °C it stops stretching and splits.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.