6 (6-inch) unsalted matzos
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons chopped fresh dill
2 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 red bell peppers, cut lengthwise into 1/4-inch-wide strips
1/4 cup extra-virgin olive oil

Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes.
Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well.

Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add matzo mixture, then increase heat to moderately high and saut�, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes. Season with salt, then sprinkle with remaining 1/2 tablespoon dill.

Makes 4 main-course or 8 side-dish servings.