Heat 2 tablespoons of the oil in a frying pan and gently cook the onions until soft but not brown.
Add the garlic and chillies and cook for 2 minutes, then add the peppers.
Cook for 5 minutes, then add the tomatoes, bring to a boil and simmer for 15 minutes.
Season to taste with salt and pepper.
Heat the remaining oil in a frying pan and cook the eggs to your liking.
Spoon the pepper and tomato mixture into warm serving bowls and sprinkle with the cheese.
Place the eggs on top.
Garnish with marjoram leaves and serve with crusty bread.