6 eggs, room temperature
2 tsp white vinegar
4 large dried anchovies (guts removed)
½ medium onion (sliced thinly)
1 clove garlic (minced)
1 green chili (chopped)
1 cup water
¼ cup soy sauce
To serve immediately, cut the eggs in half, put them in a shallow bowl, and pour the broth over the top. Serve as a side dish. | To save for later, put all the eggs and the broth in a glass jar and refrigerate up to a week.