Break matzos into roughly 3cm 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 capsicums in oil in a 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 saute, 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.