Beat the eggs in a large bowl and add the cream cheese, finely chopped chives,the chopped mushrooms, finely chopped coriander, sea salt and red chilli flakes
In a saucepan add the oil and sautee the red onion till they go soft and juicy and then add the chopped sausages, and cook on a low flame for not more than 2 minutes
Grease the mini cocottes and place the potato slices at the bottom, add the red onion and sausage mixture and then pour the egg mixture on them
Pre-heat the oven to 220° C and place the mini cocottes on a tray, bake for the first 10 minutes withlid and then wait for 5 minutes then open the oven and bake again for 15 minutes without lid