Halve the yellow and red peppers, removing the stalks and cores, then cut into thick strips. Warm the olive oil in a heavy, shallow pan, place the peppers in the hot oil and let them cook for about 15-20 minutes until soft.
Put the whole romano peppers into the pan with the other peppers. Roughly chop the tomatoes and add them, then peel and slice the garlic and add to the pan.
Season with black pepper and a little salt, partially cover with a lid and leave to simmer until everything is soft and juicy.
Drain the beans and stir into the peppers. Thinly slice the spring onions and jalepenos.
Turn the heat to a low simmer, then carefully crack the eggs and let the yolks and whites slide into the peppers. Now turn the heat up so the liquid is boiling and the eggs are starting to set. Scatter the jalepenos and spring onions over the top and serve.