Witch's Soup (1 egg)

Cut cabbage, onion, carrot, celery, and bell pepper into bite-sized pieces.

Heat olive oil in a pot and sauté onion and garlic.

Add the remaining vegetables and tomatoes and stir-fry.

Pour in water and chicken stock, then bring to a boil.

Season to taste and simmer on medium-low heat.

Beat 1 egg and add it when the soup is bubbling.

Once the egg is cooked, it's ready to serve.